Millet and Blueberry Pancakes are a wholesome and tasty way to start your day. These pancakes are packed with the nutty flavor of millet and the burst of juicy blueberries, making them a perfect breakfast treat. Let’s dive into this simple and delightful recipe!

Ingredients:

Dry Ingredients:

• 1/2 cup millet flour (or finely ground millet)
• 1/2 cup all-purpose flour (or whole wheat flour)
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)

Wet Ingredients:

• 1 cup buttermilk (or a mix of 1 cup milk and 1 tablespoon vinegar)
• 1 large egg
• 2 tablespoons melted butter (or coconut oil)
• 1 teaspoon vanilla extract

Add-ins:

• 1 cup fresh or frozen blueberries

For Cooking:

• Butter or oil for the skillet

Instructions:

1. Prepare the Dry Ingredients:
   • In a large mixing bowl, whisk together the millet flour, all-purpose flour, sugar, baking powder, baking soda, salt, and ground cinnamon (if using).
2. Prepare the Wet Ingredients:
   • In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
3. Combine Wet and Dry Ingredients:
   • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
   • Gently fold in the blueberries.
4. Cook the Pancakes:
   • Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.
   • Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
   • Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
   • Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
5. Serve:
   • Serve the Millet and Blueberry Pancakes warm, topped with your favorite syrup, additional blueberries, and a dollop of yogurt or whipped cream if desired.

Tips and Variations:

• Different Millets: Substitute millet flour with other whole grain flours like oat flour or buckwheat flour for varied textures and flavors.
• Gluten-Free Option: Use a gluten-free flour blend in place of the all-purpose flour to make the pancakes gluten-free.
• Fruit Variations: Replace blueberries with other fruits like raspberries, strawberries, or bananas for a different twist.
• Nutty Addition: Add a handful of chopped nuts, such as walnuts or pecans, to the batter for extra crunch and flavor.
• Extra Flavor: Enhance the flavor with a pinch of nutmeg or a teaspoon of lemon zest.

Enjoy these Millet and Blueberry Pancakes as a nutritious and delicious breakfast that’s perfect for any occasion. Their delightful combination of flavors and textures will make them a favorite in your breakfast repertoire. Happy cooking!

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