Teff Pancakes With Chia Millet And Blueberries Recipes

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TEFF PANCAKES WITH CHIA, MILLET AND BLUEBERRIES



Teff Pancakes With Chia, Millet and Blueberries image

If you're trying to work more grains and seeds into your diet, a pancake can be a good home for them. These are hearty pancakes - 3 make a good breakfast - with nice texture.

Provided by Martha Rose Shulman

Categories     breakfast, main course

Time 15m

Yield about 15 pancakes

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 200 milligrams, Sugar 2 grams, TransFat 0 grams

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