Teff Pancakes

The Post-Punk Kitchen gives an excellent recipe for vegan pancakes but the issue is the primary flavoring for pancakes is from the eggs and milk. Therefore, the veganized adaptation is going to need some compensation for the lack of flavoring and that's why I came up with this recipe. I had some teff flour lying around that I still had not used for a lack of reason; the flour is supposed to be quite flavorful(which it is) so I decided that it would be an excellent addition. The mixture of the teff and cloves make a warm, almost malty flavor. The recipe I created is as follows:

1 cup White Flour
1/3 cup Teff Flour
2 tsp Baking Powder
1/4 tsp Sea Salt (Normal iodized salt contains dextrose as a stabilizer to help prevent the iodine from evaporating from the salt)
2 tbsp Sugar
1 tbsp Oil
1/4 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Cloves
1 cup Soy Milk (Trader Joe's makes safe soymilk that contains just soybeans and water)
1/3 cup Carbonated Water

Mix all the dry ingredients then stir them well. Add the wet ingredients on top except the carbonated water and whisk until the batter is smooth. Add the carbonated water and slowly fold into the batter to ensure the carbonation stays, otherwise the pancakes will not be as fluffy. Cook in a pan on the stove that has spray oil as a lubricant and flip when the top of the pancake starts to look dry. Serve with apple butter or a plum jam. Hooray for Breakfast!