Fluffy Millet Pancakes With Spiced Coconut Syrup Recipe

About this recipe

Start your day with a stack of fluffy millet pancakes paired with a warm, spiced coconut syrup. This Indian-inspired breakfast is the perfect balance of nutrition and flavor, featuring high-protein millet, fiber-rich chickpea flour, and aromatic spices like cardamom and turmeric. The pancakes are soft and golden, complemented by the rich sweetness of jaggery in the syrup. Whether you're fueling up for a busy morning or enjoying a leisurely meal, this dish is comforting, satisfying, and easy to prepare in just 35 minutes. Perfect for family meals or post-workout recovery, these pancakes are a crowd-pleasing way to stay energized and nourished.

Ingredients

• - Proso Millet Flour
• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• 250 ml Real Thai Unsweetened Coconut Milk
• 450 g Whole Farm Premium Kolhapuri Jaggery
• 10G Cardamom Powder
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 g Baking Powder
• 200G Mix Lonche (200g)
• 500 ml Oil (For Frying)

Instructions

1. 1. Combine millet flour, chickpea flour, baking powder, and salt in a large mixing bowl.
2. 2. Gradually add water and coconut milk to the flour mixture, whisking to create a smooth pancake batter.
3. 3. Grate fresh turmeric and stir it into the batter along with cardamom powder.
4. 4. Heat a non-stick pan and grease lightly with vegetable oil.
5. 5. Pour a ladleful of batter into the pan, spreading evenly to form a pancake.
6. 6. Cook each pancake for 2-3 minutes on one side until golden brown, then flip and cook the other side.
7. 7. In a small saucepan, melt jaggery with 50 ml of water over low heat.
8. 8. Add coconut milk and Suhana Dal Makhani Spice Mix to the melted jaggery, stirring well.
9. 9. Simmer the syrup for 2-3 minutes until slightly thickened and aromatic.
10. 10. Serve the hot millet pancakes stacked, drizzled generously with spiced coconut syrup.