Teff Pancakes With Chia, Millet and Blueberries

• 1/2 cup (75 grams) teff flour (I make the flour by grinding the grain in a spice mill)
• 1 cup (125 grams) white whole-wheat flour or regular whole-wheat flour
• 2 teaspoons (10 grams) baking powder
• 1 teaspoon (5 grams) baking soda
• Rounded 1/4 teaspoon salt
• 1 tablespoon sugar, honey or agave syrup
• 2 eggs
• 1 teaspoon (5 grams) vanilla
• 1 1/2 cups buttermilk
• 3 tablespoons canola oil
• 1 cup (125 grams) cooked millet
• 3 tablespoons (35 grams) chia seeds
• 1 6-ounce box blueberries tossed with 1/2 teaspoon all-purpose flour

1. Sift together the teff, flour, baking powder, baking soda, salt and sugar (if using sugar).
2. In a medium bowl, beat together the eggs, buttermilk, oil, vanilla, and honey or agave nectar if using.
3. Quickly whisk in the flour mixture and fold in the chia seeds and millet.
4. Heat a large skillet or griddle over medium-high heat and brush with butter or oil.
5. Drop the pancakes by the scant 1/4 cup onto the hot pan or griddle.
6. Place 7 or 8 blueberries on each pancake, gently pushing them down into the batter.
7. Cook until bubbles break through and turn the pancakes.
8. Cook for about 1 minute on the other side, until lightly browned.
9. Remove to a rack.
10. Serve with maple syrup and butter.

flour, flour, baking powder, baking soda, salt, sugar, eggs, vanilla, buttermilk, canola oil, millet, chia seeds, blueberries

Taken from cooking.nytimes.com/recipes/1014794 (may not work)