Millet Pancakes with Banana for a Sweet Breakfast Recipe
Millet pancakes with banana are a Polish take on healthy, sweet breakfast pancakes. They use cooked millet, which often remains from lunch or dinner. They are delicate, lightly banana-flavored, and taste great with yogurt and fruit. It’s a good way to sneak millet into the diet of children who turn up their noses at a bowl of “plain” millet porridge.
These pancakes turn leftover millet into a kid-friendly, sweet breakfast. They are naturally sweetened with banana, easy to adapt to different diets, and a great way to introduce millet in a form that feels like a treat rather than a “healthy duty.”
Chef's tips
Blend the millet briefly with the banana using a hand blender if you want a very smooth texture that children usually like more. Fry the pancakes slowly over medium heat so they cook through without burning on the outside.
How to serve
Serve stacked with layers of yogurt and fruit, like a mini pancake cake. They also pack well in a lunchbox – let them cool and serve with a small container of yogurt or fruit purée for dipping.
Ingredients
- cooked millet can be from the previous day - 200 g
- ripe banana the riper the banana, the sweeter the pancakes - 1 piece
- egg - 1 piece
- flour heaping - 3 tablespoons
- milk more if needed - 3 tablespoons
- baking powder - 0.5 teaspoons
- sugar or honey or less if the banana is very sweet - 1 tablespoon
- oil for frying - 2 tablespoons
- yogurt for serving, optional
- fresh fruit or jam for serving, optional
Preparation
- If the millet is from the previous day and clumped together, mash it with a fork to break up the lumps.
- Peel the banana and mash it with a fork into a smooth purée in a large bowl.
- Add the cooked millet, egg, flour, milk, baking powder, and sugar or honey to the banana. Mix thoroughly with a spoon. The batter should be thick but spoonable. If it’s too thick, add a little milk; if it’s too thin, add a bit more flour.
- Set the batter aside for 5 minutes so the flour and millet can absorb the liquid.
- Heat a thin layer of oil or clarified butter in a frying pan over medium heat.
- Spoon small portions of batter into the pan, forming small pancakes. Fry for 2–3 minutes on one side, until small bubbles appear on the surface and the bottom is golden.
- Carefully flip the pancakes and fry for another 2–3 minutes, until golden and cooked through. If they brown too quickly, reduce the heat.
- Place the cooked pancakes on a plate lined with paper towel to absorb excess fat.
- Serve warm with plain yogurt, fresh fruit, or your favorite jam.
Storage
Usmażone placuszki możesz przechowywać w lodówce do 2 dni i podgrzać na suchej patelni lub w piekarniku. Można je też zamrozić w jednej warstwie, a potem przełożyć do woreczka – po rozmrożeniu podgrzej, aż będą ciepłe.
