It could be because of the the teff.
What is Teff?
Teff is the smallest grain in the world, originating in Ethiopia. This 6,000 year old grain is gluten-free and high in lysine, calcium, protein, fiber, iron, and potassium. Most of us probably have only experienced teff in the form of the tasty flat bread, injera, at Ethiopian restaurants.
Teff grain makes a great morning porridge or the flour is a great way to enhance taste and add nutritional value to your baked goods. (Teff muffins? Why not?!)
Look for teff in your local health food store and if they don't have it- ask about it!!
These gluten-free pancakes were delicious and nutritious! They had a light, rich flavor and texture.
1) Combine these dry ingredients in a large bowl without sifting:
2 cups of teff flour (or if you want to tone it down a bit, mix with millet or oat flower)
1 tbsp. of baking powder (I used 1 tspish of baking soda because I didn't have baking powder)
1 tbsp. of arrowroot (I used 1 tsp of xanthan gum instead- don't know if it was necessary)
1/2 tsp. of sea salt
2 tbsp. of canola oil or unrefined corn oil
2 1/4 cups of fruit juice (apple, pear or any flavor juice you like) OR 1 cup of juice and 1 cup of amasake (rice nectar) (I used hemp milk and water)
1 tbsp. of pure vanilla
3) Mix the wet and dry ingredients together.
4) Brush a large frying pan with canola oil.
5) Fry and make 15 pancakes
-I put walnuts, cranberries, and a little agave syrup on top, YUM!!!
Check out the teff website I got this recipe from, it has many other teff recipes: http://www.teffco.com/recipes.html