Zucchini pancakes. With millet and barley.

Our weekend breakfast treat are pancakes. My family likes warm pancakes served with good chocolate spread or maple syrup. I like mine with sour cream, the way my grandmother used to serve.

I feel like I am repeating someone else here. So many times I came across of another "grandmother recipe" and another "weekend treat". So what is different?

The ingredients. Millet flour, barley flour and grated zucchini. I have to admit that this is one of very few ways my kids will eat zucchini. Or millet. Or barley.

millet barley zucchini pancakes

Millet is a small gluten free grain with nice yellow color. Barley is a low gluten grain with nutty flavor. Different grains provide different sets of nutrients. Using something other than traditional wheat flour is a good way to ensure variety in the menu.

Zucchini millet barley pancakes
adapted from Wild Yeast blog by Susan

sourdough starter, 2 table spoons
water, 250 gram (I use tap water)
millet flour, 125 gr
barley flour, 125 gr
zucchini, 1-2 grated on fine side of grater
maple syrup, 2 table spoons
olive oil, 2 table spoons
eggs, 2
sea salt, 1/2 teaspoons
baking soda, 1 teaspoon
cinnamon, 1/2 teaspoon (optional)


Start night before your morning pancake breakfast - mix together sourdough starter, flours and water in a glass container. Leave on counter in room temperature till morning, covered, but not completely closed.  The mixture will be full of bubbles in the morning. Add all rest of ingredients and whisk them together. Cook on a hot buttered skillet. I like to use clarified butter since it burns less.

Submitted to weekly yeast spotting on Wild Yeast blog.


  1. Lovely looking pancakes! Pancakes are a favorite in our house, too! I'll have to try this recipe as soon as my garden starts producing zucchini!

  2. Thank you, Gingered Whisk! With zucchini from you own garden it will be amazing!