TEFF PANCAKES WITH CHIA, MILLET AND BLUEBERRIES
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.
Provided by Martha Rose Shulman
Categories breakfast, main course
Time 15m
Yield about 15 pancakes
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 200 milligrams, Sugar 2 grams, TransFat 0 grams
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