I'm a little confused here. Though I've not used teff, I understand it is known as the finest sized grain, and from your description and data it appeared you were using the whole grain. If you are actually using teff flour, this is not something we'd recommend-- the point raised in your post underlines part of the issue with such products. You'll find further information on the topic of flour in your binder in the "Using Food to Lose Fat" section page 12 (Processed Carbs-- grinding your metabolism to a stop) and additional posts on the subject in our "Answers to Common 6 Week Body Makeover Questions" and "General Food and Eating FAQ" as well.
If you are using the whole grain, our measurements are still going to be based upon the cooked yield assuming the product is conventionally prepared. According to my notes, ½ cup teff cooked in 2 cups of water yielded about 2 cups cooked teff-- meaning the product more or less quadruples in volume when cooked. That being the case, with a requirement of ½ cup for your plan, you'd be entitled to one quarter of the cooked yield. So if you make some sort of pancakes starting with ½ cup of this grain, you may wish to dole out the batter in such a way as to easily enable divvying the results into four portions.