Golden Millet Pancakes With Spiced Veggie Topping Recipe

English cuisine · 479 calories

Golden Millet Pancakes with Spiced Veggie Topping recipe

About this recipe

Golden Millet Pancakes with Spiced Veggie Topping is a delicious and nutritious breakfast option that’s perfect for busy mornings. The pancakes, made with millet flour and coconut milk, are soft and fluffy with a subtle nutty flavor. They pair beautifully with the vegetable topping, which is spiced with turmeric, ginger powder, and cardamom for an aromatic twist. Packed with 34 grams of protein per serving, this meal is ideal for gym-goers and anyone looking for a high-protein start to their day. The slow-releasing carbs from millet provide sustained energy, while the fresh vegetables add a healthy dose of fiber and micronutrients. This quick and easy recipe can be made in just 35 minutes and is free from common allergens like dairy and nuts, making it suitable for various dietary needs. Serve it warm and enjoy a wholesome breakfast that’s both comforting and energizing!

Ingredients

  • - Proso Millet Flour
  • 250 ml Real Thai Unsweetened Coconut Milk
  • NaN Urban Platter Whole Ground Flax Seed Flour
  • - Frozen Mixed Vegetables
  • 20 g Turmeric Powder
  • 1 pack (50 g) Popular Essentials Black Cardamom/Elaichi
  • - Ginger Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 50 g Masala Sambhar
  • 100 ml Oleev Olivana Natural Olive Oil (Bottle)
  • 25 g Whole Black Pepper
  • - Green Cardamom Powder
  • 1 pack (50 g) Pik Baking Powder | Double Acting

Instructions

  1. 1. In a mixing bowl, combine millet flour, flaxseed powder, coconut milk, water, and salt to form a smooth batter.
  2. 2. Heat a non-stick pan and lightly grease it with olive oil.
  3. 3. Pour a ladleful of batter onto the pan, spreading it evenly to form a pancake.
  4. 4. Cook each pancake for 2-3 minutes on each side until golden brown, then set aside.
  5. 5. In a separate pan, heat olive oil and add ginger powder, turmeric, and cardamom.
  6. 6. Stir-fry the frozen mixed vegetables with the spices for 5-7 minutes until cooked through.
  7. 7. Add Su. Dry Masala and adjust salt to taste, stirring well.
  8. 8. Plate the pancakes and spoon the spiced vegetable topping generously over them.
  9. 9. Garnish with a sprinkle of black cardamom powder for added aroma.