Recipes » Breakfast » Cherry Lemon Teff Waffles
T. Colin Campbell Center for Nutrition Studies

Teff is a nutrient-rich ancient grain from Ethiopia. It is the smallest grain in the world and comes in various colors, including white, red, and brown. In addition to being gluten-free, teff is rich in dietary fiber, iron, calcium, and protein. It’s often celebrated for its ability to provide sustained energy and promote digestion.


  • 2 ½ cups whole grain teff flour
  • ¼ cup flaxseed meal
  • 1 Tbsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp sea salt
  • 2 ripe bananas, peeled
  • 6 Medjool dates, pitted
  • 2 cups unsweetened plant-based milk
  • Juice and zest of 2 lemons
  • 1 Tbsp vanilla extract
  • ¼ cup unsweetened applesauce
  • 2 cups frozen cherries, thawed
  • Fresh fruit to serve


  • 1. Preheat waffle iron.
  • 2. In a bowl, mix together the teff flour, flaxseed meal, baking powder, cinnamon, and salt until combined.
  • 3. In a blender, process the bananas, dates, plant-based milk, lemon juice and zest, and vanilla extract until smooth.
  • 4. Pour the blended wet mixture into the bowl of dry ingredients and mix well. Add the applesauce and cherries (including the juice) and mix again. If the batter is too thin, add an additional tablespoon of flaxseed meal.
  • 5. Pour the mixture into the waffle iron and cook until golden brown.

Cooking Tips

  • 1. Drizzle homemade plant-based cream cheese spiced sauce over them.
  • 2. If you don’t have access to teff flour, you can try using millet, quinoa, or oat flour.
  • 3. Store your remaining cooked waffles in the refrigerator for up to a week or in the freezer for up to 6 months. Reheat in an oven or toaster.
  • 4. You can also use this mixture to prepare pancakes.

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