Gluten Free Millet Stuffed Pancake balls

My kids are fond of eating pancakes with maple syrup for breakfast. I wanted to give a healthy and tasty spin for their traditional pancakes. Tada! here comes the gluten-free  millet stuffed pancake balls.

Ingredients

Kodo millet flour- ¾ cup

Little millet flour -  ½ cup

Almond flour – ½ cup

Tapioca pearls flour ( Sago/Sabudana/Javvarisi) – ¼ cup

Butter – 4 Tablespoon

Eggs – 2 Whole                                                                         

Baking powder –  1 tsp

Warm milk – 1 ½ cup to 1 ¾ cup

Salt – ½ tsp

Sugar – 1 tablespoon

Ghee for greasing the pan

Fillings can be fruit jam, Nutella, chocolate chunks, or any fillings of your choice.

Method

• Powder the sago pearls in a mixer grinder and measured 1/4 cup.
• In a bowl, add kodo millet flour, little millet flour, almond flour, tapioca pearl flour, salt, baking soda and mix well.
• In a mixing bowl, beat two eggs and sugar with electric hand mixer for 2 minutes in medium speed. Then, add warm milk and melted butter and beat well again.
• Now, fold in the dry flour ingredients and mix well until combined.

• Heat an aebleskiver/ paniyaram or appe pan on the stove in medium flame and grease with ghee.
• Fill half of each well in the pan with batter, add 1 tsp of filling and again fill with more batter on the top. Cover with lid.

• Cook the pancake balls until light brown in the bottom and flip and let them cook thoroughly.
• It’s ready to serve.
• Can sprinkle powdered sugar on top or have it as such or eat with maple syrup.

Note:
If needed, add 1/4 cup milk more to the batter for desired consistency.