Pumpkin Seed and Almond Flecked Teff Griddle Cakes with Goji Berries

I am a huge fan of teff. This petite grain is a nutritional powerhouse that has a wonderful nutty flavor. Combine this with goji berries, pumpkin seeds and almonds, you may well have a delightful, healthy breakfast fit for a king. Try to cook the griddle cake almost completely on the first side leaving only a minute or two for the second. This way, the pumpkin seeds and almonds retain a nice color without being overdone. Children may eye these darker-than-usual griddle cakes with suspicion, but one mildly sweet taste will win them over. 
Yield: 8-10 large griddle cakes

1 cup teff flour
1 cup whole-grain or white spelt flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup coconut sugar or evaporated cane juice granules 
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 egg or egg substitute
1 cup almond milk
1/2 teaspoon vanilla
3/4 cup coconut oil
1/2 cup water
1/2 cup coconut nectar or pure maple syrup + extra for serving
3/4 cup goji berries
grated zest of one orange
1 cup mixed raw pumpkin seeds and sliced almonds

In a medium mixing bowl, combine teff and spelt flours with salt, baking powder, coconut sugar, nutmeg, cinnamon, and cardamom. Set aside.

In a small bowl, whisk together egg, almond milk, vanilla, water, and coconut nectar or maple syrup. Add to flour and spice mixture, stirring well. Fold in goji berries and orange zest.

Melt 1/2 tablespoon coconut oil on griddle or large skillet over medium heat. Drop batter by 1/2 cupfuls onto griddle or skillet and sprinkle 1 tablespoon of pumpkin seed and sliced almond mixture over the top. Cook griddle cakes until golden and cooked through, about 2-3 minutes on first side, about 1-2 minutes on the second. Repeat with remaining oil and batter. Serve with coconut nectar or maple syrup.

Photo Credit: Petr Kratochvil 

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