Teff Pancakes With Chia, Millet and Blueberries

Name: Teff Pancakes With Chia, Millet and Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Sift together the teff, flour, baking powder, baking soda, salt and sugar (if using sugar).
2
In a medium bowl, beat together the eggs, buttermilk, oil, vanilla, and honey or agave nectar if using.
3
Quickly whisk in the flour mixture and fold in the chia seeds and millet.
4
Heat a large skillet or griddle over medium-high heat and brush with butter or oil.
5
Drop the pancakes by the scant 1/4 cup onto the hot pan or griddle.
6
Place 7 or 8 blueberries on each pancake, gently pushing them down into the batter.
7
Cook until bubbles break through and turn the pancakes.
8
Cook for about 1 minute on the other side, until lightly browned.
9
Remove to a rack.
10
Serve with maple syrup and butter.

1034

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Teff Pancakes With Chia, Millet and Blueberries falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!