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Categories:
flour flour baking powder baking soda salt sugar eggs vanilla buttermilk canola oil millet chia seeds blueberries
Viewed: 72 - Published at: 4 years agoIngredients
- 1/2 cup (75 grams) teff flour (I make the flour by grinding the grain in a spice mill)
- 1 cup (125 grams) white whole-wheat flour or regular whole-wheat flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- Rounded 1/4 teaspoon salt
- 1 tablespoon sugar, honey or agave syrup
- 2 eggs
- 1 teaspoon (5 grams) vanilla
- 1 1/2 cups buttermilk
- 3 tablespoons canola oil
- 1 cup (125 grams) cooked millet
- 3 tablespoons (35 grams) chia seeds
- 1 6-ounce box blueberries tossed with 1/2 teaspoon all-purpose flour
Method
- Sift together the teff, flour, baking powder, baking soda, salt and sugar (if using sugar).
- In a medium bowl, beat together the eggs, buttermilk, oil, vanilla, and honey or agave nectar if using.
- Quickly whisk in the flour mixture and fold in the chia seeds and millet.
- Heat a large skillet or griddle over medium-high heat and brush with butter or oil.
- Drop the pancakes by the scant 1/4 cup onto the hot pan or griddle.
- Place 7 or 8 blueberries on each pancake, gently pushing them down into the batter.
- Cook until bubbles break through and turn the pancakes.
- Cook for about 1 minute on the other side, until lightly browned.
- Remove to a rack.
- Serve with maple syrup and butter.
