Finger Millet Pancakes with Baobab Syrup

From the series: Reviving Forgotten Staples — Modern Ways to Enjoy Kenya’s Indigenous Grains

A Modern Twist on a Heritage Grain

In many Kenyan homes, wimbi (finger millet) was once a breakfast staple rich in calcium, iron, and complex carbs that powered generations before factory-made flours took over. Today, we’re rediscovering its earthy aroma and deep nutty flavor, blending the old and new in these vegan friendly pancakes.

Paired with a tangy homemade baobab syrup a nod to the ancient African fruit revered for its Vitamin C this dish feels both nostalgic and fresh. It’s an easy weekend recipe that celebrates local ingredients while fitting effortlessly into modern kitchens.

Ingredients — Pancakes

1 ¼ cups finger millet (wimbi) flour
¼ cup whole wheat or oat flour (optional for lighter texture)
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
1 tbsp ground flaxseed (optional, adds fiber and structure)• 1 ripe banana, mashed (or 2 tbsp maple syrup)
1 cup plant milk (soy or oat)
2 tbsp neutral oil + more for cooking (coconut or vegetable)
1 tsp vanilla extract

Optional mix-ins & toppings

Toasted millet or roasted peanuts for crunch
Grated sweet potato or apple for moisture
Fresh fruit (mango, banana, berries)
Plant yogurt or nut butter

Instructions — Pancakes

In a large bowl, whisk together finger millet flour, whole wheat/oat flour, baking powder, baking soda, cinnamon, and salt.

In a separate bowl, mash the banana and mix with plant milk, oil, vanilla, and flaxseed (if using).
Let rest for 5 minutes so the flax can hydrate.

Fold the wet ingredients into dry until just combined.
The batter should be thick but pourable, add a splash of more plant milk if too stiff.

Heat a non-stick pan or griddle over medium-low heat and brush lightly with oil.
Pour ¼- cup portions of batter.
Cook 2–3 minutes until bubbles form and edges set, then flip and cook 1–2 minutes until golden.

Keep pancakes warm in a low oven while finishing the rest.

Baobab Syrup (Makes ~1 Cup)

½ cup baobab powder
1 cup warm water• ⅓ cup maple syrup or honey (if not strictly vegan)
1 tbsp lemon juice

Whisk baobab powder into warm water until smooth. Add maple syrup and simmer 4–6 minutes until slightly thickened. Stir in lemon juice and adjust sweetness. Let cool slightly.

To Serve

Stack pancakes, drizzle with baobab syrup, scatter toasted millet or peanuts, and top with fresh fruit or a dollop of plant yogurt of choice.

Storage & Make-Ahead

Batter: Refrigerate up to 24 hours (stir before using).
Cooked pancakes: Cool, layer with parchment, and freeze up to 2 months. Reheat in a toaster or oven.
Baobab syrup: Refrigerate for up to 7 days.

Heritage Note: The Power of Forgotten Foods

Finger millet has deep roots in East Africa once the grain of strength for warriors and children alike. Beyond nutrition, it tells a story of resilience and adaptation. The addition of baobab connects the dish to traditional fruit gathering and natural wellness practices across the continent.

Reviving these ingredients isn’t just about food it’s about remembering who we are and celebrating the richness of Kenya’s indigenous grains in the modern kitchen.