One of the things I’ve changed in our eating habits this year is the inclusion of alternative flours. We have been having a whole lot of Rajgira (Amaranth), Ragi (Finger millet) and even good ol’ plain rice flour. Now I don’t know how much that’s contributed to our weightloss journey but what I do know is that its left us feeling full, healthy and happy.
I make pancakes at home pretty often and its one of our favourite weekend breakfasts. These pancakes contain all the flours I just told you about. Since we’re going easy on the sugar these days, I relied on a dash of honey and the berries to sweeten them. We had these pancakes with a drizzle of maple syrup. Slurp!
Mixed berry pancakes
1/4 cup each of Rajgira (Amaranth), Ragi (Finger Millet) flours
1 tbsp of rice flour
2 tsp of wheat flour
1/2 tsp of baking powder
A handful of dried mixed berries, I used blueberries and cranberries
1 cup of fresh strawberries, hulled and chopped
1 tbsp of honey
1/2 cup of milk
Mix all the flours with baking powder together and slowly add the milk to this to make a thick batter. Ensure that there are no lumps in this.
Now add the honey and berries to the batter, fold them in well. Allow the batter to rest for 10 to 15 minutes before proceeding.
Heat a tawa on a medium flame, since I used a non-stick one I didn’t need any fat but you can use butter or canola oil, ladle out the batter on the pan. Do not spread it. Allow it to cook, you will know this is happening when you see small bubbles along the edge. Flip the pancake over and cook for another minute.
Serve hot drizzled with maple syrup.
*You can add some wheat germ or oats to the pancake batter to give it some more texture
* Instead of just milk you can add butter milk (combination of milk and vinegar) to make the pancakes fluffier. In that case don’t add the baking powder
*Chocolate sauce, caramel, fruit pulp… there are a whole lot of toppings you can choose for these pancakes