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Millet Pancake Mix

Pepped- up millet pancake mix packed with fiber and protein

195.00

Out of stock

Quantity : 250 gm

Shelf Life : 6 months

InnerBeing’s vegetarian millet pancake mix is a delicious gluten and sugar free mix packed with pea protein and powerful spices. Prepare appetizing pancakes for you and your family to kick start an energetic day.

  • Elevate your basics
  • Natural Source of high fiber and protein
  • Boosts metabolism and aids muscle growth

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Description

Rice flour,Bajra flour, tapioca flour, potato flour, pea protein, cinnamon, nutmeg, salt, bicarbonate soda, baking powder.

DID YOU KNOW?

Pea Protein is perfect blend of essential amino acids and is naturally gluten and dairy free

Millet is a cereal grain belonging to the Poaceae family, monocotyledonous flowering plants that are commonly referred to as grass. It is consumed widely in developing countries across Asia & Africa. Even though it resembles a seed, the nutritional properties of millet are similar to those of other cereals such as sorghum. Compared to white rice, millet has been found to contain a higher amount of fiber and control cholesterol & blood sugar levels.

RECIPES

We aspire to make healthy food habits easy for everyone. Follow this simple recipe to get started.

Eggless Millet Apple Cinnamon Pancake – Modern
millet pancake mix

INGREDIENTS

Serves – 5 pancakes

  • 250gms Inner Being Pancake Mix
  • 45gms(3tbsp) of chia seed
  • 250ml of milk
  • 1 cup grated apple (remove the skin)
  • 3/4th cup coconut sugar
  • ½ teaspoon of cinnamon powder
  • 1/2 tablespoon coconut oil or clarified butter (ghee)
  • 1 tablespoon vanilla essence
Chia seed gel preparation:
Step 1 – Take 3 tablespoons of chia seeds and grind it into a fine powder in a grinder.
Step 2 – Heat 180ml of water and add the grounded chia, stir it well. Continue stirring the mixture for further 2-3 minutes, until you observe a gel-like appearance. Strain the gel and keep it aside.

Apple Cinnamon Sauce:
Step 1 – Heat a pan over medium flame and add grated apples to it. Allow it cook it for 1-2 minutes.
Step 2 – Add the coconut sugar along with the cinnamon powder and cook until a sauce like texture is observed.
Step 3- Remove it from heat, allow the sauce to cool down.
Pancake Preparation:
Step 1- Whisk half of the chia gel into the flour mix for a minute and then add the rest half. To this batter, add 250 ml of milk along with vanilla essence and whisk it well to remove lumps until you get a dropping consistency.
Step 2- Heat a pan, add ½ tablespoon coconut oil or ghee. Pour the pancake batter (one ladle approximately 30 – 40ml) into the pan.
Step 3-Each pancake should be 10 – 12cms in diameter. Cook the pancake for 2 – 3 minutes until you see bubbles appearing on the top, if necessary cover with a lid and cook it over a low flame.
Step 4- Flip pancake with a spatula to cook the other side for a further 2-3 minutes.
Step 5- Repeat this process with all the batter and serve or hold in a warm oven until serving.
Step 6- Spread out the apple sauce evenly over the pancake and roll it out. Enjoy it as it is or serve it with your favorite topping.
Note- Replace 3 tablespoons of chia gel with 3 eggs and add only 1 cup of milk to make regular pancakes. Follow the same recipe from step 1 of pancake preparation.

Eggless Spinach And Corn Millet Crepes – Modern

INGREDIENTS

Serves – 5-10 medium-sized crepes

  • 250gms Inner Being Pancake Mix
  • 45gms (3 tablespoons) of chia seed
  • 1 cup chopped spinach
  • 1 cup sweet corn
  • 1 medium sized onion finely chopped
  • 2-3 garlic cloves
  • 1 tablespoon butter
  • 4-5 tablespoon grated parmesan cheese
  • Salt & pepper for tasting
  • Oregano & chili flakes for seasoning
  • ½ tablespoon coconut oil or clarified butter(ghee)
  • 1 tablespoon vanilla essence
Chia seed gel preparation:
Step 1 – Take 3 tablespoons of chia seeds and grind it into a fine powder in a grinder.
Step 2 – Heat 180ml of water and add the grounded chia, stir it well. Continue stirring the mixture for more 2-3 minutes, until you observe a gel-like appearance. Strain the gel and keep it aside.

Spinach and corn filling:
Step 1 – Heat a pan and add the butter to it. Allow the butter to melt then add chopped onion and garlic to it and cook it for 1-2 minutes.
Step 2 – Add the spinach and cook for a minute, until it becomes soft. Add the sweet corn to this mixture and cook it for further 1-2 minutes.
Step 3- Gently add the cheese, along with the seasoning and mix it well. Allow the cheese to melt and coat over the spinach and corn mix. Keep the filling aside, allow it to cool. Note- If you want a creamy mix you can add 30-50ml of unsweetened coconut milk to the mixture and cook it for 1-2 minutes.
Crepe Preparation:
Step 1 – Whisk half of the chia gel into the flour mix for a minute and then add the rest half. To this batter add 250-300 ml of milk along with vanilla essence and whisk it well to remove lumps until you get a thin consistency.
Step 2 – Step 2- Heat a pan, add ½ tablespoon coconut oil or ghee. Pour the crepe batter (one ladle approximately 30-40ml) into the pan.
Step 3- Each crepe should be 10 – 12cm in diameter. Cook the crepe for 2 – 3 minutes until you see bubbles appearing on the top, if necessary cover with a lid and cook it over a low flame.
Step 4- Flip crepe with a spatula to cook the other side for a further 2-3 minutes.
Step 5- Repeat this process with all the batter and serve or hold in a warm oven until serving.
Step 6- Spread out the spinach and corn filling evenly over the crepe and fold it into two halves. You can also fold the crepe in two halves and pour the creamy sauce over it.

USE IT RIGHT

Check the recipes tab for 2 amazing Millet Pancake recipes.

Out of stock

AWARDS & RECOGNITION

sustainability

TOWARDS SUSTAINABILITY

Inner Being believes in following a Sustainable Business Model that leverages Agriculture for Nutrition.
Our business practices are aimed at providing benefits to farmers & improving the health of consumers at the same time.
We have initiated a collaborative program with Governments, NGOs, FPOs to procure the Millets and Quinoa we use from farmers.

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