Very Berry Millet Pancakes

Boy, do I have a treat for you this Sunday morning.

Friday and Sunday are the only two days that Ella and I actually get to eat breakfast together. Every other day I am usually rushing around making my oatmeal and preparing whatever Ella is having for my mom or mother in law to feed to her around 9am while I’m out training clients my morning clients.


Ella still has not had any wheat gluten, nuts, dairy or whole eggs (just the yolk but she really doesn’t care for it). I am not really keen on giving her soy  either (she’s tried it on two occasions but I have reason to believe it did not agree with her). Breast milk is still her primary source of nutrition, but baby girl loves healthy food and exploring new things! I love giving her stuff she can pick up/ handle well; and that I feel safe as giving her with the two little teeth she has. Ella’s had so many fruits and veggies and recently I’ve been making her more nutritious “recipes” that we love to share!

I’ve been wanting to give millet pancakes a go. Millet is a heart-healthy, gluten-free grain that is right up there with oatmeal as far as health benefits go! I think it’s very tasty to bake with. Usually I go with buckwheat flour for pancakes, but I think I have a new favorite! Coconut flour is next on my list…but I was nervous because she still has not had whole eggs and I am not sure how moist {don’t hate me for using that word, weirdo’s Winking smile } they will get with chia or flax eggs?

We’ve been making these a for few weeks now; and I have a feeling this one in particular is going to be the center of many memories as time goes on…

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Very Berry Millet Pancakes

makes 6-10 pancakes depending on the diameter

These pancakes are ones the whole family will enjoy! You definitely don’t need a drop of syrup on them. Dark berries are loaded with antioxidants and flavor! When cooked in healthy coconut oil they are extra rich and buttery. This recipe completely vegan and allergy-friendly!

© The Fitness Dish


  • 1 cup millet flour {other flours such as buckwheat or whole wheat (pastry) flour should work nicely too}
  • 1/4-1/2 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2/3 cup  coconut milk or hemp seed milk {or whole milk if not dairy-free}
  • 1 Tablespoon maple syrup
  • 1 small ripe banana
  • 1/2 teaspoon vanilla extract
  • 2 chia eggs {or flax egg, see note -or 1 whole egg if not vegan/no allergies}
  • 1 cup berries, cut the big ones in half {I used black raspberries and blueberries}

for the pan:

1-2 Tablespoons coconut oil


The first thing you want to do is make your chia or flax eggs. Place 2 tablespoons of chia seeds {or ground flax seeds} in 6 tablespoons of warm water. Stir it well and set aside to let it “fluff up” a little. I used both but found the chia egg worked slightly better.

Place all of the dry ingredients in a bowl and stir. If you have a sifter this would be a great time to use it to make the pancakes nice a fluffy, but it isn’t necessary. Then, take out your food processor and place everything in it, excluding the berries and chia egg, in this order: banana (in chunks), maple syrup, vanilla, dry ingredients, milk. Pulse on low and scrape the sides, add chia egg and blend on low just to fully combine. Fold in the berries. Let the batter sit for about 15 minutes in fridge.millet pancakes

Heat a large skillet with coconut oil. I always start with a silver dollar sized pancake to “test” it out to make sure it’s hot enough. Then pour the batter in to make your desired sized pancakes and wait until the middle is bubbling and the edges are golden before you flip them. Once you flip them, cook about a minute, depending on the size of the pancake, and cook until both sides are golden and the middle is cooked through. Add more oil as needed and try to resist eating them as they are made. Winking smile Serve and enjoy! No syrup needed!

Note: If you make these ahead, or just use half the batter and save the rest for the next day (by refrigerating overnight) you may need to add a little more milk before you cook them! I actually think they taste better when the batter is made the night before!


You guys are probably going to think I’m a freak but I need some protein with my pancakes or else I’m ravenous a couple hours later. I’m not about to put protein powder in my daughters pancakes, so I had another idea:


How about topping it with a delicious farm-fresh egg? It was actually really delicious. I had the whole sweet and savory thing going on. Yum.

I cut mine in small pieces and eat with my hands when I eat with Ella because she mimics me;I feel it encourages her and shows her she’s just like her mommy. <3 Her motor skills are really amazing! She can pick up a pea and eat it like no other baby I know!


I think she has the sign for “more” down too! It’s the only one I was really working on, and she surprised me this weekend when she started doing it during lunch! Now I am going to work on a couple more signs! Did you teach your baby sign language? Any tips?

What’s your favorite Sunday morning breakfast?

{new fitness post later tomorrow — I promise!}

talk soon!

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  • Reply Britt

    I LOVE when you post baby food type recipes! My little one is about to start solids ( I’m waiting til 6 months to start) were going to probably try avocado first like Ella 🙂 I wanted to ask you though when you made puréed foods at first did youmix with water or breastmilk? And do you think it would be ok to make baked foods with a real egg instead of a chia egg? Is it safe for baby to eat?

    March 25, 2012 at 8:27 am
    • Reply laury

      Hey, Britt!

      When we first did the avocado I pureed it in a mini food processor with a little bit of breast milk. If you find your little one doesn’t like it I recommend roasting a banana at a really low temp in the oven and mash while adding breast milk for the creamy consistency! Let it cool, of course before feeding it 🙂

      BM is so sweet so it definitely is a good idea to give baby sweet food or add it to the more savory (like avocado!) Ella did love it at first though! I think it felt good on her gums too because it was creamy and cool!

      As far as eggs, the egg whites are an allergen so I have not given Ella any recipes with eggs in them. She tried egg yolks at like 8 1/2 months(?); they yolk has such great nutrition. She liked it the first time (I cooked scrambled it mixed with breast milk cooked in coconut oil).

      I am debating this as I try birthday cake recipes. There are great vegan recipes though, it’s just tricky because I don’t want to add sugar. If anything a little maple syrup, but definitely no eggs, gluten, or refined sugar! I still think her digestive system is maturing and I’ve read babies are not meant to digest gluten until much later (like 18 months). I am nervous about nuts, but there’s no allergies in our family so I will try around a year with those. Along with whole eggs.

      Good luck! It’s such an exciting and fun tine introducing solids!!! “Your Green Baby” is an awesome website and her book is helpful too! Definitely let me know how it goes!!

      March 25, 2012 at 8:53 am
  • Reply Amy

    This recipe looks so good!!! And I can’t believe I never thought to use a chia egg, I always do flax eggs, but I LOVE chia seeds, such a great idea!

    Do you buy millet flour or did you just grind up millet?

    March 25, 2012 at 9:42 am
    • Reply laury

      Yes, chia eggs work great! I like them because they get more gelatinous and fluff more than flax eggs.

      I bought millet flour, but I am sure you could grind it up too! I do that with oats and garbanzo bean flour a lot

      March 25, 2012 at 2:28 pm
  • Reply Jackie @ That Deep Breath

    These look great!! I haven’t made pancakes in way too long. I’ve never tried millet flour, but I’ve been seeing it much more often. I think millet flour, coconut flour & coconut oil are on my “to-buy” list!!

    March 25, 2012 at 1:18 pm
    • Reply laury

      all great things 🙂

      March 25, 2012 at 2:28 pm
  • Reply Heather @ Get Healthy with Heather

    I totally top pancakes with eggs too! Sometimes I’ll mash a little banana in with the egg for a banana-egg, cook it up and top my pancakes with a sweeter egg. SOOO good. These millet pancakes sound delish!

    March 25, 2012 at 4:24 pm
  • Reply Pure2raw twins

    oh yum! love the idea of putting an egg on top of pancakes

    March 25, 2012 at 9:29 pm
  • Reply Lisa

    Mmm, that recipe looks delicious! And super healthy too! I haven’t actually experimented much with millet flour let, so I might need to give this one a go!! She is so adorable too! That’s great your teaching her to love healthy foods at her young age. I like the idea of pairing the eggs with the pancakes, I don’t think that’s weird at all, sounds good to me!

    March 26, 2012 at 12:13 am
    • Reply laury

      Millet is really really good!!!

      March 28, 2012 at 10:22 pm
  • Reply Lisa

    The pancakes looks amazing! I’m a huge fan of the egg idea too—that just sounds great!
    When Matthew was a baby, we did the more sign….but that was it. lol. My friend’s baby was an expert little signer, but I just never spent enough time doing it with Matthew (maybe we were too busy playing with bob the builder toys?). I don’t know—I think it’s a cool idea though!

    March 26, 2012 at 2:23 pm
    • Reply laury

      Ha…I have a feeling that is what will happen with us. I think the “more” sign may be a fluke now. She won’t do it again after I’ve talked about it! She just grunts and gets mad when I don’t give her more and talk about giving her more. Bad news.

      March 26, 2012 at 3:09 pm
  • Reply Shan

    Just made these and ended up eating them for lunch ;). AMAZING!!! Can’t wait to share them with my babe when she wakes up from her nap. Absolutely no syrup required. Delicious!

    March 28, 2012 at 4:28 pm
    • Reply laury

      Yey!!! This comment made my night!!! I’m so glad you enjoyed them!

      I know what you mean, I have to stop myself from eating them all as I cook them…they’re so good!

      I hope baby girl enjoyed them as much as mommy 🙂

      Thanks for letting me know!

      March 28, 2012 at 10:22 pm
  • Reply Chia Seeds 101

    […] Very Berry Millet Pancakes {I give this one 5 stars…Ella too!} […]

    April 12, 2012 at 4:17 pm
  • Reply Super-Food Green Push-Pops & Munchkin Meals

    […] a few bites. I always let her lead the way! Other breakfast favorites are home made French toast, millet pancakes, bananas and sun butter/coconut oil with chia seed sprinkles, fresh berries, chia pudding, muffins, […]

    June 21, 2012 at 9:10 pm
  • Reply Julia

    Hi there! So I just made these this morning, and they were DELICIOUS, but they were super delicate and most of the pancakes fell apart while I was flipping them. 🙁 Does anyone know how I could fix this? They tasted too good not to make again!

    September 3, 2012 at 5:54 pm
    • Reply laury

      Hey Julia! Oh no! I am so sorry about the pancakes. I am glad you loved the taste but feel so bad that they fell apart for you 🙁

      I am not sure what happened. I know when I first start the batch I have had that issue. Once my pan is really hot and I do a tester pancake they flip just fine for me. Hmmm…perhaps try making them the night before? Or letting the batter sit? I have read that with millet flour you sometimes have to do that?

      Also, maybe if we tried 1 teaspoon baking powder and 1/4 teaspoon baking soda? Then let it sit for 15 minutes or so. I initially upped the amount of baking soda because I was trying to make them fluff up more. If you try it again let me know! I will adjust my post with the notes! Thanks!

      September 4, 2012 at 10:18 pm
      • Reply laury

        Also..if you don’t have egg allergies, or are not vegan you can try using a real egg and maybe that may help? And use a more “fat” milk like coconut/hemp or whole milk. I am going to update my post with that. I used rice initially to keep it allergy friendly!

        September 4, 2012 at 10:22 pm
        • Reply Julia

          Hi Laury, thanks for your tips! I usually don’t have eggs around, but I think I will pick some up from the little farm down the street to try in these pancakes, and I’ll also try the baking powder/soda combo and let you know what happens! Letting it sit overnight sounds like a good plan, too 🙂 Your blog is awesome, by the way. I look forward to trying more of your recipes!

          September 4, 2012 at 11:10 pm
          • laury

            Okay great! My fingers are crossed they turn out next time. I haven’t made these in a little while and I think it may be time because we love them too! I will try the adjustments as well and see what happens. Definitely let me know! Thanks for the compliment 🙂 Have a great night!

            September 4, 2012 at 11:31 pm
  • Reply Jody

    Oh wow! Are these ever yummy! It’s 9pm and I couldn’t wait till tomorrow! My boys are going to LOVE these! Thx <3

    October 15, 2012 at 10:59 pm
    • Reply laury

      I am so happy you enjoyed them, Jody!! I hope your boys do as well! Thanks for letting me know 🙂

      October 15, 2012 at 11:38 pm
  • Reply Jody

    Well, not only did my boys love them (my 3 yr old ate 7 this morning) but my husband, who loves his wheat pancakes, said he would eat these all the time! For many reasons I am trying to eliminate gluten from our house and with recipes like this it makes it so much easier. Thank you.

    October 23, 2012 at 10:17 pm
    • Reply laury

      That’s fabulous, Jody!!! That’s awesome! You’re so welcome I am so happy that the recipe is being enjoyed by some other than my daughter and I 🙂

      October 24, 2012 at 6:44 pm
  • Reply Cliff

    These were awesome! We have gluten sensitivities in our house and I have been searching for delicious (and healthy) pancake recipe for some time. I just followed the directions and they turned out delicious! Cliff

    February 3, 2013 at 12:29 pm
    • Reply laury

      Thank you so much, Cliff! I am so glad you and your family enjoyed them!I really appreciate you coming back to let me know 🙂

      February 6, 2013 at 11:41 pm
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  • Reply Caroline

    Hi, I loved this recipe except I got a really strong taste of the baking soda. Any way to alleviate that? Thanks!

    June 15, 2014 at 9:54 am
    • Reply Laury

      Hi Caroline, you can always try cutting the amount in half and adding another egg/flax egg? I have not tried this method but worth a shot. Let me know if it does the trick!

      June 16, 2014 at 5:01 pm

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