Teff Pancakes with Chia, Millet and Blueberries

If you’re trying to work more grains and seeds into your diet, a pancake is a good vehicle for them. This delicious and hearty pancake recipe comes from Martha Rose Shulman in New York Times Cooking.

Teff Pancakes with Chia, Millet and Blueberries


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


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