Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
| 2 | eggs |
| 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 box blueberries tossed with 1/2 tsp (2 ml) of all-purpose flour |
Directions
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.
Source: cooking.nytimes.com