This is a quick and easy version of our beloved chillas. A perfect meal for one and no fermentation required. In 10 minutes you can be eating a breakfast that will keep you full until lunch. Don’t be afraid to add even more veggies! We like equal parts grain and veggie.
makes 1-2 pancakes
base & batter:
¼ cup millet flour
1 egg or 1 Tbsp water
½ cup portobello mushrooms, chopped
2 Tbsp walnuts, chopped
1 Tbsp EVOO
3 Tbsp plain yogurt
2 Tbsp cilantro, finely chopped
Pinch of salt
Pinch of chili powder
Pinch of black pepper
Pinch of ajwain
2 Tbsp oil or ghee (enough to lightly cover pan)
2 dollops of greek yogurt
2 Tbsp mango chutney
- Combine all base & batter ingredients together. Mix to combine.
- Heat oil up in a cast iron skillet or sauté pan. Pour batter and cook until bubbles start to form on the surface. Flip and cook on the other side until golden brown*.
- Add toppings and serve.
*These take a little longer to cook than you would expect. Be patient and let the inside cook. They are well worth the wait.
ideas / variations
- The variations are infinite. Add your favorite veggies, nuts, and herbs.