A favourite with both kids and adults, this millet and oats pancake recipe is healthy, quick, and delicious. Our most common toddler breakfast, the recipe allows for many variations to keep variety and mix of nutrition for the little ones without compromising on taste!
Prep Time5 minutesmins
Cook Time10 minutesmins
Course: Breakfast
Cuisine: Continental
Keyword: millet recipe, oats
Servings: 4pancakes
Equipment
1 non-stick pancake pan or pancake moulds
Ingredients
2tbsprolled oats
2tbspmillet flourI used jowar/sorghum
1tbspwholewheat flour
1tspchia seedsoptional
2-3tbspmashed bananaripe (or use 1 tbsp sugar)
½tspcinnamon powder
3-4dropsvanilla extract
1pinchbaking powder
¼cupalmond milk/ regular milk/ water
Ghee/Butter for cooking
Instructions
Add all the dry ingredients into a bowl. Mix well.
Add in milk/water and mix into a thin batter (but not too runny). Keep aside to rest for 5 mins.
Heat the pancake pan on medium heat.
Dot a little ghee/butter on each mould.
When hot, add the batter to each. Cover and cook for 2 mins till you see the bottom leaving the pan.
Open, add a little ghee/butter on top of each pancake. Flip and cook until the other side is also cooked and golden brown.
Remove and decorate as desired!
Serve immediately.
Notes
Lots of variations/additions are possible in the recipe as mentioned in the blog post.
The entire 5 tbsp flour base can be of oats or millets or whole wheat. I prefer keeping 1 tbsp of wholewheat flour as the gluten binds the pancake well. But for a gluten-free pancake, replace it with millet/oat flour.
Use oil instead of butter/ghee for a vegan recipe. Since I normally make pancakes for my toddler, I make these in ghee.