Mushroom Millet Pancake

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


  1. Combine all base & batter ingredients together. Mix to combine. 
  2. 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*.
  3. 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.