Teff Pancakes With Chia, Millet and Blueberries

By Martha Rose Shulman

Updated Oct. 26, 2022

Teff Pancakes With Chia, Millet and Blueberries
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
4(59)
Comments
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If you’re trying to work more grains and seeds into your diet, a pancake can be a good home for them. These are hearty pancakes – 3 make a good breakfast – with nice texture.

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Ingredients

Yield:about 15 pancakes
  • ½cup (75 grams) teff flour (I make the flour by grinding the grain in a spice mill)
  • 1cup (125 grams) white whole-wheat flour or regular whole-wheat flour
  • 2teaspoons (10 grams) baking powder
  • 1teaspoon (5 grams) baking soda
  • Rounded ¼ teaspoon salt
  • 1tablespoon sugar, honey or agave syrup
  • 2eggs
  • 1teaspoon (5 grams) vanilla
  • 1½cups buttermilk
  • 3tablespoons canola oil
  • 1cup (125 grams) cooked millet
  • 3tablespoons (35 grams) chia seeds
  • 16-ounce box blueberries tossed with ½ teaspoon all-purpose flour
Ingredient Substitution Guide
Nutritional analysis per serving (15 servings)

156 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 5 grams protein; 190 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sift together the teff, flour, baking powder, baking soda, salt and sugar (if using sugar). In a medium bowl, beat together the 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.

  2. Step 2

    Heat a large skillet or griddle over medium-high heat and brush with butter or oil. Drop the pancakes by the scant ¼ 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.

Tip
  • Advance preparation: I make these in big batches, package them in sets of 3. I wrap the packages tightly in plastic wrap and freeze them in freezer bags. In the morning I unwrap and pop them in the microwave for my son's breakfast. If you don't freeze them, they

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Ratings

4 out of 5
59 user ratings
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Comments

Gabriela

OK to substitute whole teff for teff flour.
OK to substitute cornmeal for cooked millet.
I made my own buttermilk with milk and vinegar.

Nancy

I will just quote my husband: "These aren't just healthy; these are really good."

simply delicious

I used cooked quinoa instead of millet and dried blueberries instead of fresh.
So good. Had them with butter and rasberry jam.

Mel

We loved these. Made them vegan by: - replacing eggs with 2 flax eggs (1tbsp flax + 6tbsp water, left for 10 minutes). - almond milk + lemon juice for buttermilk Swapped in gluten free flour for the whole wheat.

Nancy

For some reason, using two different types of pans and plenty of oil, they stuck badly. Not making these again.

Pete

Incredible!

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