Apple Teff Pancakes with Date Caramel Syrup (Gluten-Free)

Date Caramel Syrup Ingredients:

• 1 cup chopped dates
• 1 1/2 cups water more if needed
• 2 teaspoons vanilla

Wet Ingredients:

• 1 cup unsweetened nondairy milk
• 2 tablespoons ground flax mixed with 1/4 cup warm water
• 1 tablespoon mild oil optional; use water, aquafaba, or applesauce to make oil-free
• 2 tablespoons date caramel syrup or maple syrup
• 1 teaspoon vanilla extract
• 1 cup peeled and minced fresh apple

Dry Ingredients:

• 1 cup Maskal Ivory Teff Flour or brown teff flour
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

• Make the date caramel syrup: combine the chopped dates and water in a small saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes.
• Carefully transfer the mixture to a blender, add the vanilla, and blend until smooth. If the syrup is too thick, add extra water 1/4 cup at a time until you reach the desired consistency.
• Make the pancakes: whisk together the nondairy milk, flax mixture (ground flax mixed with 1/4 cup warm water), oil if using, date caramel or maple syrup, and vanilla. Stir in the minced apple.
• In a separate bowl, combine the teff flour, baking powder, cinnamon, and salt.
• Heat a nonstick skillet over medium heat. Add the wet ingredients to the dry and stir until combined. The batter will be thick; thin with a tablespoon of water at a time if needed.
• Scoop a heaping 1/4 cup of batter into the skillet, spread slightly into a thick circle, and cook until the bottom edges look dry. Flip and cook until the other side is browned. Repeat with remaining batter.
• Serve warm topped with the date caramel syrup or maple syrup if you prefer.