If there were a list for the world’s most iconic breakfasts, pancakes would rank high on the list. Traditionally, they’re made from all-purpose flour. But in this recipe, millet flour is used for a gluten-free dish that’s still high on protein, thanks to the inclusion of eggs, protein powder, and more in the ingredients. Just as fluffy and delicious, these high-protein millet pancakes are worth the effort.
Ingredients
UNITSIngredients
1 cupMillet flour (finger millet/ragi or pearl millet/bajra)
1 scoopUnflavoured Protein powder (whey or plant-based blend)
In a bowl, add the flour, protein powder, baking powder, and salt. In a separate bowl, whisk the eggs, milk, vanilla extract, and Greek yoghurt (if using) until well combined.
Description - Step 2
Make the batter
Slowly add the wet ingredients to the bowl with the dry ingredients. Keep mixing while adding to avoid lumps. Mix until the batter is smooth and pourable, but slightly thick. If the batter is too thick, add a little more milk. Let the batter rest for 10 minutes.
Description - Step 3
Cook the pancakes
Heat a non-stick pan on medium heat. Lightly grease the pan with oil or butter. Pour a small portion of the batter onto the pan and gently spread it into a small circle. Cook for 2-3 minutes until bubbles form on the surface and the edges start to lift. Now, carefully flip the pancake (once the edges are dry) and cook for another minute till it’s cooked through.
Description - Step 4
Repeat with the remaining batter
Similarly, cook the remaining batter. Serve the cooked pancakes with maple syrup or chocolate syrup, fresh fruits (like bananas or strawberries), and jam.
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