Teff Waffles

Recipe: Teff Waffles

Makes : 4 servings | Breakfast/Brunch
Interestingly, teff flour makes a sturdy, crisp gluten-free waffle all on its own, without the use of multiple flours or gums. Ground allspice lends a warm note to the flavor, but you could substitute cinnamon as an excellent alternative. The recipe can be easily halved.


  • 2 cups brown teff flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground allspice or cinnamon
  • 1/2 teaspoon salt
  • 3 tablespoons dark brown sugar
  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 1/2 cup plain yogurt
  • Grated zest of 1 lemon
  • 4 tablespoons melted butter
  • Raspberries and maple syrup, for serving (optional)


  • Heat your waffle iron. In a mixing bowl, combine the teff flour, baking powder, salt, allspice, and brown sugar. Whisk to combine. Stir in the beaten eggs, milk, yogurt, lemon zest, and melted butter to form a batter. Mix well to incorporate any dry ingredients from the bottom of the bowl.
  • Cook the waffles in a hot waffle iron according to manufacturer's directions. (The number of waffles will vary according to the size and shape of your machine, but should make plenty for 4 servings.) Serve the waffles as they are finished, or keep them warm in a low oven while you cook the remaining waffles. Serve warm with raspberries and maple syrup.


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  1. Dori says:

    These look beautiful Laura! Last week I substituted teff flour for half of the brown rice flour in one of my bread recipes – it was dreamy! Much better than the original recipe!

    • Sasha says:

      Thank you Laura and Dori for the wonderful recipe, I’ve used coconut milk and honey instead of brown sugar and it’s so delicious! Definitely passing the recipe to my kids.

  2. Teff is probably my favorite gf flour for its nutrition and flavor. I use it in almost all my baked goods, cooked up into porridge and it makes a mean gf brown loaf of bread! I have even taken up buying the 25 pounds from Teff Co and sharing it with my friends that I am busily converting!! I will definitely try these waffles…a gf recipe with only one flour is always worth trying, especially if that flour is teff!

  3. derek says:

    We had some house guests over the weekend and we made these Teff Waffles for them! Everyone loved them. Thanks so much.

  4. George says:

    These were fabulous! I had to add 1/3 cup of starch, but other than that, I can’t recommend these enough.

  5. Tracy says:

    These were fantastic. This was my first time using teff flour and also my first time making waffles. The waffle maker came in the mail this afternoon and so this inaugural batch became a delicious breakfast-for-dinner experience! They exceeded my expectations by far. They were crispy on the outside and still soft inside. The lemon zest is key, lending a bright and elegant flavor without overwhelming it. Also, I liked that the batter itself wasn’t overly sweet. I bake a lot with almond and coconut flour, but that just wan’t going to cut it for waffles. Thank you so much for providing a healthy alternative to a wheat waffle.

  6. Bradie says:

    WOW….these are Yummy! Great recipe thanks for sharing!

  7. Rob says:

    Whoa, these were insane!! Loved them. Great recipe, thanks. I skipped the zest, but wow. BTW, nutritionwise Teff is totally nuts. I first had it when I had Ethiopian for the first time and loved it. This recipe is probably 25g of protein at least per person (1 cup of Teff has that much) and 15g of fiber!


  8. Stephi says:

    I’m going to try these. But I was wondering if you can freeze them?

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