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Millet Pancakes with Pistachio Butter

Soft, spongy, deliciously melt-in-your-mouth - these millet pancakes are all that. Packed with nutrition, and so utterly scrumptious that you’ll repeat them every morning. Not kidding! ;)
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American, Indian
Servings: 6 people
Calories: 345kcal
Author: Sonia

Equipment

  • non-stick pan/ gridle/ appe pan/ Aebleskiver pan
  • whisk, spatula and spoons
  • mixing bowls

Ingredients

FOR TOPPING

Instructions

  • In a bowl, sift flours and mix salt, sugar, cocoa powder and baking powder. Whisk to form a uniform mix.
  • In the same bowl, add all the wet ingredients and mix well to ensure there are no dry lumps in between. Add water to get desired pancake batter consistency. The batter should be smooth and you should be able to pour it into the pan. Set the batter aside for 10-15 minutes.
  • Heat a non-stick pan/ gridle/ appe pan/ Aebleskiver pan and grease with little drops of oil.
  • Pour a little amount of batter onto the pan surface, taking care to not spread it much. If using an appe pan, fill the slots to half-levels to ensure perfectly spongy pancakes.
  • Cook on medium flame till bubbles appear on the surface. With a spatula, gently flip to slightly brown the other side as well.
  • Lay or stack pancakes on a plate and drizzle pistachio butter, honey or maple syrup and crushed nuts on top.
  • Serve hot!

Nutrition

Serving: 81-inch pancakes | Calories: 345kcal | Carbohydrates: 85g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 426mg | Potassium: 235mg | Fiber: 1g | Sugar: 76g | Vitamin A: 75IU | Calcium: 136mg | Iron: 1mg