Millet flour pancakes that are gluten free and also toddler friendly, a big hit from my recent experiments to please the 1 year old in the house who has been on primarily Indian food and textures for a while.
It has been a personal goal for me to try and include different flours (both from grains and seeds) into our diets, including for LilS. She has so far been a champ in terms of her food habits – her appetite is not big but she will try anything. Wonder who she takes after with that, haha.
While we stuck to mostly Indian food for the first 6 months after introducing solids to LilS, I started trying new toddler-friendly soon after she turned a year old.
These pancakes were born out of one such experiment.
They were received really well, I am happy to say.
These millet flour pancakes:
- are spongy and soft
- retain the softness for a good while after they have been made
- are perfect for self-feeding, if you follow baby-led weaning
- don’t take very long to make at all! A bonus for busy moms
Looking for Indian baby food recipe ideas?
Millet Flour Pancakes Recipe
- 1/2 cup millet flour I used Bob's Red Mill millet flour - US
- 1/3 cup milk
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp sugar I used coconut sugar
- A pinch of cinnamon
- A pinch of salt
- Butter for cooking
- Add the dry ingredients - millet flour, salt, baking powder, cinnamon powder and sugar - to a bowl
- Mix well until combined
- Now add the milk and eggs to this
- Mix gently until combined
- Heat a pan and spread some butter
- Pour about 1/4 cup and let the batter spread to form a thick circle
- Cook on both sides until golden brown
- Add more butter as needed
- Best served warm but keeps well for about 2 hours
- You can add some bananas and berries on top before serving
Step by Step Millet Flour Pancake Recipe
Add the dry ingredients – millet flour, salt, baking powder, cinnamon powder and sugar – to a bowlMix well until combined and add the milk and eggs to this. Whisk gently until combined and make sure the batter has no lumpsHeat a pan and spread some butterPour about 1/4 cup and let the batter spread to form a thick circleCook on both sides until golden brownAdd more butter as needed. Best served warm but keeps well for about 2 hoursYou can add some bananas and berries on top before serving.
Omg sooo good. was looking for this pancake recipie without bananas. So glad i found it. My fussy kids love it. Its soo healthy too. Itried with plain ragi. And a second time with whole wheat and Ragi flour (equal propotions).
Thank you Manjini!
Great alternative flour recipe. Delicious. I used coconut cream as that’s all I had. Tks for this.
These are fantastic! Thank you for the recipe! Our little one has to eat gluten free/dairy free and these are a winner for our entire family. We used coconut oil instead of butter and used Ripple Milk (pea protein milk) and we left out the sugar. These form a very nice pancake and taste great! Just add maple syrup and enjoy!
thank you! glad you enjoyed the recipe
These pancakes are an awesome treat on my “cheat” days. I used water instead of milk and they were still wonderful, simple and easy to make.
thank you for the kind words!
Light and delicious-So easy to make-