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
Ingredients
- ½ cup millet flour I used Bob's Red Mill millet flour - US
- ⅓ cup milk
- 1 egg
- ½ teaspoon baking powder
- ½ teaspoon sugar I used coconut sugar
- A pinch of cinnamon
- A pinch of salt
- Butter for cooking
Instructions
- 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 ¼ 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
Notes
Step by Step Millet Flour Pancake Recipe
Add the dry ingredients - millet flour, salt, baking powder, cinnamon powder and sugar - to a bowl
Mix well until combined and add the milk and eggs to this. 
Whisk gently until combined and make sure the batter has no lumps
Heat a pan and spread some butter
Pour about ¼ 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.
Bridgette
Any thoughts on egg replacer without potato? Can’t use applesauce or banana either. I tried a recipe I read and use olive oil instead of vegetable oil because of the soy bean oil with baking powder and water and the pancakes came out super crumbly. 🙁 Any other suggestions?
Also I use water instead of milk. Can’t use soy, cow milk or coconut milk
Jessica
Made these with buckwheat flour and they came out delicious! Thanks
Gina Lee
My son asked for pancakes this morning and I had to make them from scratch. This recipe was at the top of my search. Easy and fluffy.., it pretty much dissolves in the mouth. My son loved them and my wife asked why do we went to this one American diner here in Germany and that these were way better and I agree. Great recipe!
lopez
mine turned out really flat? 🙁 but I followed the recipe exactly
nags
they are usually not as fluffy as regular pancakes since millet flour is bit more dense then regular flour 🙂
Monique Lysakowski
If u can get a smaller pan ( use the mini ones use for eggs it stops spreading and can give a higher pancake ) if u want bigger pancakes maybe a 16in pan
Stella
Thanks for posting this recipe. I love to experiment with flours that are gluten free.
nags
hope you try and like them!
Lynn Deen
I used applesauce in place of egg and coconut milk. Wonderful recipe! I haven't had pancakes that I can eat and that are good in years! ❤️
nags
i am so glad, and i love you substitution. i use applesauce in my baked oatmeal and it is quite a treat. take care.
Manjini
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).
nags
Thank you Manjini!
Nic
Great alternative flour recipe. Delicious. I used coconut cream as that’s all I had. Tks for this.
Halei Scuvotti
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!
nags
thank you! glad you enjoyed the recipe
Susanne Lawton
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.
nags
thank you for the kind words!
Adam
Light and delicious-So easy to make-
Great recipe.
nags
thanks Adam!