|1/2 cup / 125 ml||teff flour (to make: grind teff in a spice mill)|
|1 cup / 250 ml||whole wheat flour|
|2 tsp / 10 ml||baking powder|
|1 tsp / 5 ml||baking soda|
|1/4 tsp / 1 ml||salt|
|1 tbsp / 15 ml||sugar, honey or agave syrup|
|1 tsp / 5 ml||vanilla|
|1.5 cups / 375 ml||buttermilk|
|3 tbsp / 45 ml||canola oil|
|1 cup / 250 ml||cooked millet|
|3 tbsp / 45 ml||chia seeds|
|1||6-ounce boc blueberries tossed with 1/2 tsp (2 ml) of all-purpose flour|
Sift together teff, flour, baking powder, baking soda, salt and sugar (if using sugar).
In a medium bowl, beat together 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.
Advance Preparation: You can make these in big batches and package in sets of three to freeze for later use.