Mushroom Millet Pancake

This is a quick and easy version of our beloved chillas. Perfect meal for one and no fermentation required. A fantastic 10 minute 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 pancake


base & batter:

¼ cup millet flour

1 egg or 1 Tbsp water 

½ cup portobello mushrooms, chopped 

2 Tbsp walnuts, chopped

1 Tbsp extra virgin olive oil 

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 (up to ajwain) together and mix to combine.
  2. Heat oil or ghee up on 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.