pancakes with peaches pancakes with peaches Israeli Kitchen Teff flour is an earthy alternative to white flour. (Photo: MShev/Shutterstock)

Teff pancakes with peach syrup

You’ll flip over these nutritious and mouth-watering teff pancakes with honey-sweetened peach syrup.

  • Yield: Serves 4-6
  • Prep time: 30 minutes
  • Cook time: 40 minutes

We’re big pancake fans around here, and maple syrup is usually the topping that gets slathered over our pancakes in the morning. But we also love fruit for breakfast, which makes it a perfect time to change up the topping and give something different a try. The end result with this peach syrup is a light, fruity and unique tasting topping for those awesome teff pancakes.


    Peach syrup:

  • 3 cups sliced peaches
  • 1 1/2 cup water
  • 1/2-3/4 cup honey or maple syrup
  • Fresh lemon juice
  • 1/2 teaspoon guar gum, optional
  • Dash of salt
  • Pancakes:

  • 1 cup teff flour
  • 1 1/2 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 eggs
  • 2 cups milk (any type)
  • 1/4 cup honey or sugar
  • 1 teaspoon vanilla


Cook peaches in water for 20-25 minutes. With a slotted spoon, lift peach solids from liquid, pressing down on them to release all liquid. (You can freeze the cooked peaches to add to a fruit smoothie for extra fiber and flavor, eat them, or discard.)

To determine ripeness, the flesh of a peach should have a slight give. Also, check for an even coloring of golden or creamy yellow. To determine ripeness, the flesh of a peach should have a slight give. Also, check for an even coloring of golden or creamy yellow. (Photo: Alison Hancock / Shutterstock)

Add 1/2 cup honey to the peach liquid and mix well. Bring to a boil, and allow to simmer 20-30 minutes or until liquid is reduced. Add a squeeze of fresh lemon. Taste, and add more honey or lemon to your taste.

(If syrup is still not thick enough, add 1/2 teaspoon guar gum to a few tablespoons of the peach syrup, and then add that mixture back to the rest of the syrup. Mix well and syrup should thicken considerably.)

Mix together all pancake ingredients. Spray frying pan with non-stick spray (or use a dab of butter or oil) and set pan over low to medium heat.

Use a 1/3 cup measuring spoon to pour batter into pan, cooking several pancakes at once. (If you prefer jumbo pancakes, by all means – go to town!

Fry pancakes 2-3 minutes or until bubbles appear around the edges. Carefully flip pancakes and fry another 1-2 minutes. Repeat with remaining batter.

Serve with peach syrup, whipped coconut cream and fresh peach slices.

Related Topics: Breakfast

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen