Healthy Blueberry Millet Pancakes not just for Pancake Day!
Today is Pancake Day! Yaaaaaay!
I know that Instagram will be going crazy today, so expect to see A LOT of pancake photos in your feed and probably everywhere on social media. I always wonder who exactly decides that February 28th is the official Pancake Day? Probably some Pancake Company with a House in their name. Seriously though, if you know the answer to this question, please put me out my misery and let me know in the comments below.
Even though I am not the biggest pancake addict (I have to admit that I prefer crêpes), these blueberry millet pancakes really turned out great. I have been wanting to use millet flour for the longest time, so when I read that February 28th was Pancake Day, I knew that I wanted to use millet flour for a new pancake recipe.
So, we need to talk about millet. I have used millet before in a couple of older recipes such as this blueberry millet granola (wow, I wonder who thought of this genius flavor combination), and millet tabbouleh, which is actually an amazing recipe that needs an urgent photo upgrade. Millet is an ancient grain with a similar structure as wheat, however, millet is completely gluten free and contains lots of plant based protein. Another great characteristic of millet is that it contains the amino acid tryptophan, which aids in weight control by keeping us satisfied for longer. Tryptophan is also responsible for increasing our seratonin levels, which helps release stress and increase our mood.
So there is your proof that pancakes are great for happiness.
Besides from being super healthy, these pancakes also contain no added sugars and are naturally sweetened with bananas. The sparkling water that I use for all my pancake and crêpes recipes make them especially fluffy, so no need for eggs either.
By the way, if you live in Germany, you can win a SodaStream* on my German blog this week. Head over there for a change to never have to carry water bottles again.
Wishing you all a great Pancake Day and oh, by the way, Happy Birthday to Heavenlynn Healthy, who is turning 2 this week!
- 1 cup (130g) of millet flour
- ½ cup (50g) of oats
- ½ cup (125ml) of almond or (gluten-free) oat milk
- ¾ cup (150ml) of sparkling water
- 1 cup of blueberries
- 2 tablespoons of coconut oil
- 2 bananas
- 2 teaspoons of aluminum-free baking powder
- ½ teaspoon of of cinnamon
- ½ teaspoon of vanilla powder
- a pinch of salt
- Start by blending the oats into a flour using your food processor. Add the millet flour, the baking powder, vanilla powder, cinnamon and salt.
- Mix the banana with the almond or oat milk and the coconut oil using a mixer or food processor.
- Combine the wet ingredients with the dry ingredients. Gradually pour the sparkling water into the batter and mix with a whisk. Carefully add the blueberries to the batter and stir until just combined.
- Place a saucepan on the stove and heat it for about a minute or two until it's hot enough. Grease it with a teaspoon of coconut oil. Wait until the coconut oil has melted, then add a quarter cup of the batter (about two tablespoons) to the middle of the saucepan. Form a round pancake with your spoon and wait until little bubbles form on the upper side of the pancake before flipping it over.
- Allow the other side to cook for another one or two minutes, then remove the pancake and move on to the next one. Repeat this procedure until you've used up all the batter. Depending on the quality of your saucepan, you'll probably not need to use a new teaspoon of coconut oil for every pancake.
*Sponsored Post. This recipe was created in cooperation with SodaStream. Thank you for supporting the brands that support Heavenlynn Healthy.
Enjoy!
DID YOU MAKE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?
Feel free to leave a comment below, and don’t forget to tag your creations on social media using #heavenlynnhealthy.
I’d love for this blog to be a dialogue.
Great idea, I am always looking for more recipes containing millet because it is the biggest and greatest plant based source of iron! thank you, I will definitely try those pancakes 🙂
Hi Katja,
I know – I really need to up my millet game. I am thinking of using it for a bliss bowl soon!
xx
Lynn
It is Shrove Tuesday the last day before the beginning of Lent. That is where pancake day came from. 🙂
https://en.wikipedia.org/wiki/Shrove_Tuesday
Thank you so much for letting me know, Claire. I never figured that Pancake Day had anything to do with Shrove Tuesday, but I guess I was mistaken.
Have a wonderful day,
Lynn
You didn’t list the amount of blueberries you include in your recipe.
Heidi – you are absolutely right. Just updated it! So sorry for this!
xx
Lynn
I like the recipe but cannot use it – no food processor at hand. Any time I read a recipe like this I feel like I don’t belong to some exclusive club of lucky food processor owners.
Hi Magnes,
I’m really sorry about that. You can always use pre-ground flour and a simple hand-mixer 🙂
Best,
Lynn
This is the first successful vegan pancake I’ve made without eggs! Brilliant idea using the sparkling water to make it fluffy. Thank you so much!
Hi Kee,
I’m so happy to hear that! Thank so much for leaving this kind review!
xx
Lynn
My daughters love millet porridge so I thought I would see if a millet cake existed. Your recipe was the first I looked at and it’s vegan!! Thank you! Made them today and they smelled and tasted great. I only had frozen blueberries on hand, so mine turned a bit purple, but consistency was very similar to any other GF pancake I’ve made. Great recipe. I’ll be making them again.
Hi Katy, this just made me so happy! And I actually love that they turn slightly purple – I would assume that it’s a great way to make a breakfast more appealing to kids, isn’t it? At least I would have not minded eating purple pancakes for breakfast as a child.
Best,
Lynn
My hubby bought millet flour instead of millet, so I had to figure out how to use it. I found this receipe and just made it. I absolutely loved these pancakes, they were amazing!!! I actually don’t like pancakes with plain flour, but these were just delicious! Even my 1 yr old and 5 yr old adored it!
I am so so happy to hear that you liked these pancakes! Especially when the kids like it, I feel extea proud!
xx
Lynn
I just made these with spiced pumpkin puree instead of banana (allergy) and they were a total flop, no pancake pun intended. The cakes did not bubble up, they gummed up, and stuck to the pan. Why didn’t the substitution work? Was the pumpkin not sweet enough? I added 1/2 cup brown sugar to the batter, but it did not make any notable difference. Any suggestions?
Hi Anna,
I’m so sorry to hear that the pancakes did not work out. Unfortunately the recipe requires banana to work as it works as a binding ingredient. Perhaps you could try adding two chia eggs (1 Tbsp of chia seeds combined with three Tbsp of water). This might hold the batter together.
Once again, I’m sorry that the substitution did not work.
Best,
Lynn
Any idea of the calorie count in these?
Hi River,
unfortunately not as I don’t count calories. Sorry.
Best,
Lynn
I loved your pancakes. I can’t eat eggs or dairy so this was perfect. I substituted coconut flour for almond because I’m sensitive to that as well.
I added coconut milk instead of almond milk. In previous comment I said coconut flour not milk.
Delicious gluten-free pancake recipe. I’m also grain free so I substituted dark buckwheat flour for the oat flour. This was my first time using sparkling water for the “fluff” and I loved the result! Gonna make them for dinner tonight. Too yummy to serve only at breakfast. ????
Yummy recipe. But had to add an additional 1 cup of millet flour as they were very wet and I followed the recipe exactly as written. I also had to add to chia eggs like you mentioned and it worked out and I saved the batter mix. I added zest of one lemon too. Not sure if the millet flour in Italy is more refined and is the reason for the difficulty in wetnessbut it worked out by the additions. My husband actually liked them too. Had millet flour needed to use so decided to do this recipe. Thanks. 😉
What can I use to substitute blueberries? I can’t access blueberries easilt where I am?
Hi there, you could use raspberries or any other type of berry accessible where you live. Just be careful with strawberries as they tend to have a higher liquid content and might therefore make the pancakes soggy.
Best,
Lynn