Preheat a lightly-oiled pan over medium heat.
In one bowl, whisk together all your dry ingredients so they are incorporated well. In another bowl, mix all of your liquids together then pour them over the dry ingredients and whisk well
Pour a 1/4 cup measure of batter for each pancake onto hot pan. Flip your pancakes when bubbles start to form. If you want to top your pancakes with berries, raisins, chocolate etc, do so before you flip.
Serve warm with your choice of topping (warm syrup or crushed berries).
To store, insert parchment squares after each pancake, cover with plastic wrap then pop into a zip lock bag in the freezer.

2 cup white teff flour
1 tablespoon baking powder
1 tablespoon arrow root powder
2 tablespoon raw sugar
1/2 teaspoon sea salt
1 teaspoon cardamom and cinnamon (optional)
2 tablespoon coconut oil
2 1/4 cup almond milk (you can use any milk, fruit juice or a mix of both)
1 tablespoon passion extract (can use vanilla or coconut in place of this)