1 cup low-fat milk (or milk of choice)
1 cup ivory teff flour
1/2 tsp ground cinnamon
1/2 tsp vanilla essence
pinch of sea salt
2 tbsp melted butter
1. Place egg and milk in a bowl and whisk lightly. Slowly whisk in the flour, cinnamon and a pinch of sea salt. Leave mixture to rest for 30 minutes. Strain off any lumps.
2. Add melted butter to pan. Add enough batter to cover base of pan. Cook pancakes for 2-3 mins on either side, until golden brown.
3. Serve up with greek yoghurt and fresh blueberries, and enjoy.
Recipe by @thebitingtruth