Golden Millet Pancakes With Nutty Coconut Drizzle Recipe

About this recipe

Fluffy millet pancakes balanced with a creamy coconut drizzle and crunchy toasted nuts. A nutrient-packed, satisfying start to your day.

Ingredients

• 236 ml Maple Syrup
• 200 ml Coconut Milk
• 100 g Chia Seeds
• 500Ml Habit Toasted Sesame Oil Cold Presses
• 1 piece Banana
• 100 g Baking Powder
• 100 g Salt
• NaN Urban Platter Natural Almond Flour
• 500 g Bagrry'S 100% Whole Grain Oats Flour / Atta

Instructions

1. 1. In a bowl, mash the ripe banana until smooth and lump-free.
2. 2. Mix the millet flour, oat flour, baking powder, ground cinnamon, and salt in another large bowl.
3. 3. Combine the almond milk and mashed banana with the dry ingredients, stirring until a smooth batter forms.
4. 4. Heat a non-stick pan with a small amount of oil and pour a ladle of batter to form a pancake.
5. 5. Cook each pancake for 2-3 minutes on one side until bubbles appear, then flip and cook for another 2 minutes.
6. 6. In a small saucepan, gently heat the coconut milk with maple syrup until warm and combined.
7. 7. Toast the almonds in a dry pan for 2 minutes until golden and aromatic.
8. 8. Stack the pancakes on a serving plate and drizzle the warm coconut syrup over them.
9. 9. Sprinkle toasted almonds and chia seeds on top for extra crunch and nutrition.
10. 10. Serve immediately while the pancakes are warm, and enjoy the blend of flavors.