- 1/2 cup of teff flour
- 1/3 cup of buckwheat flour or whole wheat flour
- 1 cup of water
- salt to taste
- coconut oil for pan
- fillings of you choice (optional)
In a mixing bowl, whisk together your flours, salt, and water until it is a smooth, creamy consistency. Heat a small amount of coconut oil to medium-low heat in a skillet. Pour about 1/4 cup of your batter on and swirl around with a spoon until round and thin. When the top is dry, use a spatula to flip it over and cook it for 20 more seconds. If you need some time to make the filling, I would suggest covering them so they don’t dry out. Enjoy!