Finger Millet Carob Nutmeg Panckes

Posted by Sundari Dasi on

- Nicolette Souder


Yesterday, we hiked at  Acastus Trail, Flencher’s Canyon and Eagles Nest Trails, and all are nearby at the Mt. Charleston Wilderness. Gorgeous day, and we filled our minds with marvels of nature and our bellies with the Picnic packed yummy home-cooked snacks and Lunch outdoors.

to more about the trails, click on the link below:

Plan ahead, check the weather conditions, pack lots of water, snacks and fruits. On the hike we just took some water and cut fruits. We came to the car for breakfast and lunch. It was about to sunset and when were ready to end the adventure of the day.

Finger Millet Pancakes flavored with Carob and Nutmeg.

Ended the day with a beautiful sunset Meditation before coming back home🙏🏽🌻

Simply delicious, simple recipe for this finger millet Pancakes.

Finger millet is a good source of essential nutrients, including carbohydrates, dietary fibre, protein, and minerals like calcium, iron, and magnesium. It also contains B vitamins such as thiamine (B1), riboflavin (B2), niacin (B3), and folate.

Finger millet is rich in antioxidants, particularly phenolic compounds like ferulic acid and tannins. These antioxidants help protect the body's cells from damage caused by harmful free radicals, reducing the risk of chronic diseases such as cancer, heart disease, and diabetes.

Yes, finger millet is considered a nutritious food option for kids. It contains nutrients like iron and B vitamins, including folate, which are crucial for brain development and function. These nutrients support cognitive abilities, memory, and overall brain health in children.

So now, let's get to the recipe.

Finger Millet Carob Nutmeg Pancakes

-an excellent travel snack.

Organic ingredients:

1.5 cups of finger millet flour

1/2 cup sprouted wheat flour

2 tbsp of all-purpose flour(optional)
This maintains some softness especially when marking it as a travel snack)

1 tbsp roasted carob powder

1/4 tsp nutmeg powder( preferably freshly greater or crushed)

1/2 tsp baking powder

8 oz of Sprouts Organic condensed milk 

1 cup of milk.

Maple syrup as needed.

Coconut oil as needed to cook the pancakes on the pan.

If you do like to use the millet Flour and the sprouted wheat flour I used, here are links to order them from Amazon.

Do not store Flours for too long, use them within 4-6 weeks or less. 


Step 1. You will making the batter the previous night, hence the millet flour and sprouted wheat flour will have all the time to soak and be softened to make the pancakes in the morning.

Step 2. In a large mixing bowl, add condensed milk and the milk and whisk until well incorporated. Now add all the all.the three flours and whisk nicely until no lumps are seen. This may take about 3-5 minutes. Now close with the lid and keep it in the fridge after 30 minutes of resting in the kitchen counter. Batter will thick yet slightly runny. 

Step 3. Next day morning, take it out of the fridge and add the carob power, nutmeg powder, 1/2 tsp baking powder and if needed 3 tsp milk to help mix all well together. Let it rest outside for about 20 minutes before making the Pancakes.

Step 4. Place your pan on heat. Wait for it heat evenly. Take a medium small ladle spoon and use to pour the batter on the pan, use coconut oil to pour on top, while cooking the pancakes. About 2 tsp on each. Cook on both the sides unit golden brown, lay them on the large plate, not to place them on top of each other, until you have added the maple syrup on each pancakes. Now place them as you like in a container, pack it as part of the picnic for the kids. Enjoy the outdoors nature and let your mind marvel at the beauty of nature. 



Finger Millet aka Ragi îs a superfood and essential source of Calcium and Iron, hence its good for all three doshas, VATA, PITTA or KAPAHA. For summer seasons its good to cook it in milk, coconut milk and cooling oils to balance out the heating potency of the millets. 

Enjoy the recipe and come and do let know how your kids liked it. 

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