25 Easy Recipes You Can Try With Little Joys Pancake Mix
Kids love pancakes, waffles and other sweet treats, and saying no to their favourites isn’t always easy. What if you could make these treats a little more wholesome? The Little Joys Millet Pancake Mix makes it easy to whip up delicious, kid-friendly recipes with no maida, protein-rich millets and the goodness of fibre.
Understand the Pancake Mix Better (Format, Batter and Cooking)
The only real change between a pancake and a muffin is how thick the batter is and how you cook it. Once you know what each one should look like, you can stop measuring after the first few tries.
| Format | Batter | Cook It |
|---|---|---|
| Pancakes | Thick and pourable, falls in a ribbon | Nonstick pan, medium-low heat |
| Waffles | A little thicker, plus 2 tsp oil | Preheated, greased waffle iron |
| Crepes | Thin and runny, like pouring cream | 20 cm pan, tilt to spread |
| Muffins and Bakes | Thick and scoopable | Oven at 175–180°C, or air fryer at 160°C for muffins |
| Appe Bites | Thick and pourable | Appe pan, low heat, covered |
The mix is already sweetened with jaggery and dates and already contains raising agents, so there's no need to add sugar or baking powder. Cook the batter within a few minutes of mixing.
For little ones: cut everything into bite-sized pieces. Each recipe lists what it contains, so you can check allergens at a glance.
Pancakes
Soft, small and quick. Thick, pourable batter.
Classic Fluffy Chocolate Millet Pancakes
The base recipe: just mix and milk, cooked small and soft. Start here before you try the variations.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 150 ml milk
- 1 tsp oil or butter, for the pan
Method
- Put the pancake mix and milk in a bowl and whisk until smooth, with no dry lumps. Leave it for 3 minutes. The batter should be thick but still pour off a spoon; if it's too thick, add a little more milk.
- Heat a nonstick pan on medium-low and brush it lightly with oil. Pour about 2 tbsp of batter for each pancake.
- Cook for 2–3 minutes, until small bubbles appear on top and the edges look dry. Flip and cook for 1–2 minutes more, until cooked in the middle.
Serving Tip: Spread a thin layer of Little Joys Chocolate Hazelnut Spread on each warm pancake and top with sliced banana or berries. Double the batch for a family plate. (The spread contains hazelnut and milk.)
Banana Cinnamon Chocolate Pancakes
Chocolate and banana together, the combination most children already say yes to.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- ½ ripe banana (about 60 g)
- 110 ml milk
- ¼ tsp cinnamon powder
- 1 tsp oil, for the pan
Method
- Mash the banana well with a fork in a bowl. Add the milk and cinnamon and mix.
- Add the pancake mix and whisk until smooth. Leave it for 3 minutes; if it feels too thick, add 1–2 tsp milk.
- Heat a nonstick pan on medium-low and brush it lightly with oil. Cook 2 tbsp of batter at a time for 2–3 minutes, flip, and cook 1–2 minutes more. Keep them small so the middle cooks through.
Serving Tip: Top with banana slices and a thin layer of Little Joys Chocolate Hazelnut Spread. (The spread contains hazelnut and milk.)
Apple Cinnamon Millet Pancakes
Apple and cinnamon bring a familiar fruit flavour to a chocolate breakfast.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 40 g unsweetened apple puree
- 120 ml milk
- ¼ tsp cinnamon powder
- 1 tsp oil, for the pan
Method
- Mix the apple puree, milk and cinnamon in a bowl. Add the pancake mix and whisk until smooth. Leave it for 3 minutes.
- Heat a nonstick pan on medium-low and brush it lightly with oil. Pour about 2 tbsp of batter for each pancake.
- Cook for 2–3 minutes, until small bubbles appear on top and the edges look dry. Flip and cook for 1–2 minutes more, until cooked in the middle.
Serving Tip: Top with soft cooked apple pieces and a thin layer of Little Joys Chocolate Hazelnut Spread. (The spread contains hazelnut and milk.)
Carrot Cake Chocolate Pancakes
Carrot cake flavours in a weekday pancake. Steaming the carrot first keeps it soft.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 30 g very finely grated carrot
- 145 ml milk
- ¼ tsp cinnamon powder
- 1 tsp oil, for the pan
Method
- Steam the grated carrot for 3–4 minutes until soft, then let it cool.
- Mix the carrot, milk and cinnamon in a bowl. Add the pancake mix and whisk until smooth. Leave it for 3 minutes.
- Heat a nonstick pan on medium-low and brush it lightly with oil. Cook 2 tbsp of batter at a time for 2–3 minutes, flip, and cook 1–2 minutes more.
Serving Tip: Spread a thin layer of Little Joys Chocolate Hazelnut Spread on top and add a pinch of cinnamon for that carrot cake feel. (The spread contains hazelnut and milk.)
Beetroot Cocoa Pancakes
A vegetable that hides happily behind cocoa.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 30 g cooked beetroot, blended smooth and cooled
- 125 ml milk
- ¼ tsp vanilla essence
- 1 tsp oil, for the pan
Method
- Mix the beetroot puree, milk and vanilla in a bowl. Add the pancake mix and whisk until smooth. Leave it for 3 minutes.
- Heat a nonstick pan on medium-low and brush it lightly with oil. Pour about 2 tbsp of batter for each pancake.
- Cook for 2–3 minutes, until small bubbles appear on top and the edges look dry. Flip and cook for 1–2 minutes more, until cooked in the middle.
Serving Tip: The cocoa turns these deep brown rather than pink. Serve with banana slices and a thin layer of Little Joys Chocolate Hazelnut Spread. (The spread contains hazelnut and milk.)
Pumpkin Spice Chocolate Pancakes
Cinnamon and cardamom with chocolate, for a warm, slightly spiced breakfast.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 40 g cooked pumpkin, mashed smooth and cooled
- 120 ml milk
- ¼ tsp cinnamon powder
- A pinch of cardamom (elaichi) powder
- 1 tsp oil, for the pan
Method
- Mix the pumpkin, milk, cinnamon and cardamom in a bowl. Add the pancake mix and whisk until smooth. Leave it for 3 minutes.
- Heat a nonstick pan on medium-low and brush it lightly with oil. Cook 2 tbsp of batter at a time for 2–3 minutes, until the edges look dry.
- Flip and cook 1–2 minutes more. If the batter thickens while you cook, whisk in a little milk.
Serving Tip: Serve warm with a thin layer of Little Joys Chocolate Hazelnut Spread and sliced banana. (The spread contains hazelnut and milk.)
Waffles
A slightly thicker batter with a spoon of oil, so they release cleanly.
Classic Chocolate Millet Waffles
The same mix, a little thicker and with a spoon of oil, makes waffles.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 120 ml milk
- 2 tsp oil
- Extra oil, to grease the waffle maker
Method
- Switch on the waffle maker to heat up and brush the plates lightly with oil.
- Whisk the pancake mix, milk and oil in a bowl until smooth. Leave it for 3 minutes. The batter should be a little thicker than pancake batter.
- Pour in enough batter to cover the bottom plate without spilling over. Close and cook for 4–6 minutes, until the waffle is firm and lifts out easily. Repeat with the rest of the batter.
Serving Tip: Spread Little Joys Chocolate Hazelnut Spread into the squares and top with strawberries or banana. Double the recipe for a family waffle plate. (The spread contains hazelnut and milk.)
Banana Coconut Chocolate Waffles
Chocolate banana waffles with a little coconut.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- ½ small ripe banana (about 40 g)
- 100 ml milk
- 1 tbsp desiccated coconut (unsweetened)
- 2 tsp oil
- Oil, for the waffle maker
Method
- Switch on the waffle maker to heat up and brush the plates lightly with oil.
- Mash the banana well in a bowl. Add the milk and oil and mix. Add the pancake mix and coconut and whisk until smooth. Leave it for 3 minutes.
- Pour in enough batter to cover the bottom plate without spilling over. Close and cook for 4–6 minutes, until the waffle is firm and lifts out easily. Repeat with the rest of the batter.
Serving Tip: Top with banana slices, a sprinkle of coconut and a little Little Joys Chocolate Hazelnut Spread. (The spread contains hazelnut and milk.)
Apple Cinnamon Breakfast Waffles
A familiar fruit flavour in a different shape.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 30 g unsweetened apple puree
- 100 ml milk
- ¼ tsp cinnamon powder
- 2 tsp oil
- Oil, for the waffle maker
Method
- Switch on the waffle maker to heat up and brush the plates lightly with oil.
- Mix the apple puree, milk, cinnamon and oil in a bowl. Add the pancake mix and whisk until smooth. Leave it for 3 minutes.
- Pour in enough batter to cover the bottom plate without spilling over. Close and cook for 4–6 minutes, until the waffle is firm and lifts out easily. Repeat with the rest of the batter.
Serving Tip: Top with soft apple pieces and a thin layer of Little Joys Chocolate Hazelnut Spread. (The spread contains hazelnut and milk.)
Peanut Butter Chocolate Waffles
Chocolate and peanut butter, a pairing that rarely needs persuading.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 125 ml milk
- 1 tbsp smooth peanut butter
- 1 tsp oil
- Oil, for the waffle maker
Method
- Switch on the waffle maker to heat up and brush the plates lightly with oil.
- Mix the peanut butter with 2 tbsp of the milk until smooth. Add the rest of the milk and the oil, then the pancake mix, and whisk until smooth. Leave it for 3 minutes.
- Pour in enough batter to cover the bottom plate without spilling over. Close and cook for 4–6 minutes, until the waffle is firm and lifts out easily. Repeat with the rest of the batter.
Serving Tip: Top with banana slices and a thin layer of Little Joys Chocolate Hazelnut Spread. (The spread contains hazelnut and milk.)
Chocolate Waffle Fingers With Strawberry Dip
Dip-and-eat waffle strips for little hands.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 120 ml milk
- 2 tsp oil
- Oil, for the waffle maker
- For the dip: 100 g strawberries, chopped, and 1 tbsp water
Method
- For the dip, cook the strawberries and water in a small pan on low heat for 4–5 minutes until soft. Mash with a fork and let it cool.
- Switch on the waffle maker to heat up and brush the plates lightly with oil.
- Whisk the pancake mix, milk and oil until smooth and leave for 3 minutes. Pour in enough batter to cover the bottom plate without spilling over. Close and cook for 4–6 minutes, until the waffle is firm and lifts out easily. Repeat with the rest of the batter.
- Let the waffles cool for a minute, then cut them into strips that are easy to hold. Serve with the dip.
Serving Tip: Put a small bowl of Little Joys Chocolate Hazelnut Spread next to the strawberry dip so kids can choose. (The spread contains hazelnut and milk.)
Crepes
Thin, runny batter cooked in a wide pan. No egg needed: the mix holds together on its own.
Banana Chocolate Millet Crepe Rolls
Thin chocolate crepes rolled around banana and curd.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 200 ml milk
- 1 tsp melted butter
- Butter, for the pan
- 1 banana, sliced
- 60 g thick curd (hung curd)
Method
- Whisk the pancake mix, milk and melted butter until completely smooth. Leave it for 5 minutes. The batter should be thin and runny, like pouring cream; if it's thicker, add milk 1 tbsp at a time.
- Heat a 20 cm nonstick pan on medium-low and grease it lightly. Pour in about 60 ml of batter and tilt the pan straight away so it spreads into a thin circle. Cook for 1½–2 minutes, until the top looks dry and the edges lift easily, then flip gently and cook for 30–60 seconds more.
- Let the crepe cool for a minute. Spread a little curd over it, add banana slices and roll it up. Repeat with the rest of the batter.
Serving Tip: Cut each roll in half for small hands. Let each crepe cook until it lifts easily before you flip it; make one test crepe first.
Strawberry Yogurt Chocolate Crepes
Folded crepes with a cool strawberry and curd filling.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 200 ml milk
- 1 tsp melted butter
- Butter, for the pan
- 100 g thick curd (hung curd)
- 80 g chopped strawberries
Method
- Whisk the pancake mix, milk and melted butter until completely smooth. Leave it for 5 minutes. The batter should be thin and runny, like pouring cream; if it's thicker, add milk 1 tbsp at a time.
- Heat a 20 cm nonstick pan on medium-low and grease it lightly. Pour in about 60 ml of batter and tilt the pan straight away so it spreads into a thin circle. Cook for 1½–2 minutes, until the top looks dry and the edges lift easily, then flip gently and cook for 30–60 seconds more.
- Let the crepe cool for a minute. Spoon curd and strawberries over one half, then fold it in half and in half again to make a triangle.
Serving Tip: Serve two folded crepes on a plate with extra fruit. Let each crepe cook until it lifts easily before you flip it; make one test crepe first.
Apple Cinnamon Chocolate Crepe Pockets
Soft cooked apple tucked inside chocolate crepes.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 200 ml milk
- 1 tsp melted butter
- Butter, for the pan
- 1 apple, peeled and cut into small pieces
- 2 tbsp water
- ¼ tsp cinnamon powder
Method
- Cook the apple, water and cinnamon in a small pan on low heat for 5–8 minutes, until the apple is soft and the water has dried up.
- Whisk the pancake mix, milk and melted butter until completely smooth. Leave it for 5 minutes. The batter should be thin and runny, like pouring cream; if it's thicker, add milk 1 tbsp at a time.
- Heat a 20 cm nonstick pan on medium-low and grease it lightly. Pour in about 60 ml of batter and tilt the pan straight away so it spreads into a thin circle. Cook for 1½–2 minutes, until the top looks dry and the edges lift easily, then flip gently and cook for 30–60 seconds more.
- Put a spoonful of the soft apple in the middle of each crepe and fold in the four sides to make a pocket.
Serving Tip: For a chocolate-apple pocket, spread a thin layer of Little Joys Chocolate Hazelnut Spread before adding the apple. (The spread contains hazelnut and milk.)
Chocolate Hazelnut Banana Crepes
A weekend treat: a thin layer of spread and lots of banana.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 200 ml milk
- 1 tsp melted butter
- Butter, for the pan
- 4 tsp Little Joys Chocolate Hazelnut Spread
- 1 banana, sliced
Method
- Whisk the pancake mix, milk and melted butter until completely smooth. Leave it for 5 minutes. The batter should be thin and runny, like pouring cream; if it's thicker, add milk 1 tbsp at a time.
- Heat a 20 cm nonstick pan on medium-low and grease it lightly. Pour in about 60 ml of batter and tilt the pan straight away so it spreads into a thin circle. Cook for 1½–2 minutes, until the top looks dry and the edges lift easily, then flip gently and cook for 30–60 seconds more.
- Spread 1 tsp Little Joys Chocolate Hazelnut Spread thinly over each warm crepe. Add banana slices and fold or roll.
Serving Tip: A little spread goes a long way on a thin crepe. Let each crepe cook until it lifts easily before you flip it; make one test crepe first.
Mango Coconut Chocolate Crepes
Seasonal mango and coconut with chocolate crepes.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 200 ml milk
- 1 tsp melted butter
- Butter, for the pan
- 100 g ripe mango, cut into small pieces
- 60 g thick curd (hung curd)
- 1 tbsp desiccated coconut (unsweetened)
Method
- Whisk the pancake mix, milk and melted butter until completely smooth. Leave it for 5 minutes. The batter should be thin and runny, like pouring cream; if it's thicker, add milk 1 tbsp at a time.
- Heat a 20 cm nonstick pan on medium-low and grease it lightly. Pour in about 60 ml of batter and tilt the pan straight away so it spreads into a thin circle. Cook for 1½–2 minutes, until the top looks dry and the edges lift easily, then flip gently and cook for 30–60 seconds more.
- Mix the curd and coconut. Spread it inside each cooled crepe, add mango pieces and fold.
Serving Tip: A good one for mango season. Let each crepe cook until it lifts easily before you flip it; make one test crepe first.
Muffins
Thick batter baked in small cups, in the oven or the air fryer. Good for the tiffin box.
Banana Chocolate Millet Muffins
The pancake mix, baked into soft breakfast muffins.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- ½ ripe banana (about 60 g)
- 60 ml milk
- 40 g curd (plain yogurt)
- 1 tbsp oil
Method
- Grease or line 6 small muffin cups (silicone cups work well in an air fryer). Heat the oven to 175°C, or the air fryer to 160°C.
- Mash the banana in a bowl. Add the milk, curd and oil and mix well. Add the pancake mix and stir gently until no dry powder is left. Don't over-mix.
- Spoon the batter into the cups, about two-thirds full. Bake in the oven for 18–22 minutes, or air-fry for 12–15 minutes, until a toothpick pushed into the middle comes out clean. Let them cool for 5 minutes before taking them out.
Serving Tip: Pack one in the tiffin box with a piece of fruit.
Apple Cinnamon Chocolate Muffins
Little pieces of apple in every bite.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 80 ml milk
- 40 g curd (plain yogurt)
- 1 tbsp oil
- 35 g apple, peeled and cut into very small pieces
- ¼ tsp cinnamon powder
Method
- Grease or line 6 small muffin cups (silicone cups work well in an air fryer). Heat the oven to 175°C, or the air fryer to 160°C.
- Mix the milk, curd and oil in a bowl. Add the pancake mix, cinnamon and apple and stir gently until no dry powder is left. Don't over-mix.
- Spoon the batter into the cups, about two-thirds full. Bake in the oven for 18–22 minutes, or air-fry for 12–15 minutes, until a toothpick pushed into the middle comes out clean. Let them cool for 5 minutes before taking them out.
Serving Tip: Little apple pieces in every bite. Good warm or packed for snack time.
Carrot Orange Chocolate Muffins
Chocolate and orange, with a little carrot mixed in.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 75 ml milk
- 40 g curd (plain yogurt)
- 1 tbsp oil
- 25 g very finely grated carrot
- ½ tsp grated orange peel (wash the orange first)
Method
- Grease or line 6 small muffin cups (silicone cups work well in an air fryer). Heat the oven to 175°C, or the air fryer to 160°C.
- Mix the milk, curd and oil in a bowl. Add the pancake mix, carrot and orange peel and stir gently until no dry powder is left. Don't over-mix.
- Spoon the batter into the cups, about two-thirds full. Bake in the oven for 18–22 minutes, or air-fry for 12–15 minutes, until a toothpick pushed into the middle comes out clean. Let them cool for 5 minutes before taking them out.
Serving Tip: Serve with orange segments on the side.
Pumpkin Cardamom Chocolate Muffins
Elaichi and chocolate, a pairing that tastes like home.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 40 g cooked pumpkin, mashed smooth and cooled
- 55 ml milk
- 40 g curd (plain yogurt)
- 1 tbsp oil
- ⅛ tsp cardamom (elaichi) powder
Method
- Grease or line 6 small muffin cups (silicone cups work well in an air fryer). Heat the oven to 175°C, or the air fryer to 160°C.
- Mix the pumpkin, milk, curd and oil in a bowl. Add the pancake mix and cardamom and stir gently until no dry powder is left. Don't over-mix.
- Spoon the batter into the cups, about two-thirds full. Bake in the oven for 18–22 minutes, or air-fry for 12–15 minutes, until a toothpick pushed into the middle comes out clean. Let them cool for 5 minutes before taking them out.
Serving Tip: Serve with a glass of milk for an easy breakfast.
Pear Chocolate Millet Muffins
Soft pear pieces in chocolate muffins.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 75 ml milk
- 40 g curd (plain yogurt)
- 1 tbsp oil
- 35 g ripe pear, peeled and cut into very small pieces
- ¼ tsp cinnamon powder
Method
- Grease or line 6 small muffin cups (silicone cups work well in an air fryer). Heat the oven to 175°C, or the air fryer to 160°C.
- Mix the milk, curd and oil in a bowl. Add the pancake mix, cinnamon and pear and stir gently until no dry powder is left. Don't over-mix.
- Spoon the batter into the cups, about two-thirds full. Bake in the oven for 18–22 minutes, or air-fry for 12–15 minutes, until a toothpick pushed into the middle comes out clean. Let them cool for 5 minutes before taking them out.
Serving Tip: Serve with extra pear slices on the side.
Bakes
Appe bites, a sheet-pan pancake, a breakfast loaf and baked doughnut rings.
Berry Chocolate Sheet Pan Pancake
No flipping, no standing at the stove: one tray feeds the family.
Ingredients
- 200 g Little Joys Millet Pancake Mix
- 280 ml milk
- 1 tbsp oil
- 60 g chopped strawberries
- Oil, to grease the tin
Method
- Heat the oven to 180°C. Line and grease a 20 cm square baking tin.
- Whisk the pancake mix, milk and oil until smooth. Pour into the tin, spread it out evenly and scatter the strawberries on top.
- Bake for 15–20 minutes, until a toothpick pushed into the middle comes out clean. Let it cool for 5 minutes, then cut into eight squares.
Serving Tip: Put the tray in the middle of the table with a small bowl of Little Joys Chocolate Hazelnut Spread and let everyone help themselves. (The spread contains hazelnut and milk.)
Banana Chocolate Appe Bites
Your appe pan, a pancake mix, and round little bites.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- ½ small ripe banana (about 40 g)
- 120 ml milk
- 2 tsp oil, for the appe pan
Method
- Mash the banana in a bowl and mix in the milk. Add the pancake mix and whisk until smooth. Leave it for 3 minutes.
- Heat an appe (paniyaram) pan on low heat and put a drop of oil in each cup. Fill each cup about two-thirds full.
- Cover and cook for 3–4 minutes. Turn each bite over with a spoon or skewer and cook for 2–3 minutes more, until cooked through.
Serving Tip: Serve with a little Little Joys Chocolate Hazelnut Spread for dipping, and cut bites in half for younger children. (The spread contains hazelnut and milk.)
Banana Chocolate Millet Breakfast Loaf
Bake once, slice through the week.
Ingredients
- 200 g Little Joys Millet Pancake Mix
- 1 ripe banana (about 120 g)
- 100 ml milk
- 80 g curd (plain yogurt)
- 2 tbsp oil
- ¼ tsp cinnamon powder
Method
- Heat the oven to 175°C. Line a small loaf tin (about 18 × 9 cm) with baking paper.
- Mash the banana in a bowl. Add the milk, curd and oil and mix well. Add the pancake mix and cinnamon and stir gently until no dry powder is left. Pour into the tin.
- Bake for 30–40 minutes, until a toothpick pushed into the middle comes out clean. Let it cool in the tin for 10 minutes, then cool fully before slicing.
Serving Tip: Serve slices with fruit, or with a thin layer of Little Joys Chocolate Hazelnut Spread. (The spread contains hazelnut and milk.)
Baked Chocolate Millet Doughnut Rings
Baked, not fried: a playful ring shape from the same mix.
Ingredients
- 100 g Little Joys Millet Pancake Mix
- 80 ml milk
- 40 g curd (plain yogurt)
- 1 tbsp oil
- Oil, to grease the doughnut mould
- To top (optional): 4 tsp Little Joys Chocolate Hazelnut Spread
Method
- Heat the oven to 175°C and lightly grease six small doughnut moulds.
- Mix the milk, curd and oil in a bowl. Add the pancake mix and stir until smooth. Spoon the batter into the moulds, about two-thirds full.
- Bake for 12–16 minutes, until a toothpick comes out clean. Cool for 5 minutes, then take them out of the mould. Once cool, spread a little chocolate spread on top if you like.
Serving Tip: Serve on a platter with fresh fruit. (The spread contains hazelnut and milk.)
What's in the Mix We Used
Every recipe here starts with the Little Joys Millet Pancake Mix, chocolate flavour. Here's what goes into it:
- A flour blend of jowar, oats and ragi, with no maida
- Sweetened with jaggery and dates
- Cocoa solids for the chocolate flavour
- 8 g protein per 100 g of dry mix, as stated on the pack
It's made for children 4 years and up and for adults. Contains oats; made in a facility that also processes wheat and nuts.
These recipes are for everyday family cooking. Little Joys Millet Pancake Mix is a packaged food product compliant with FSSAI regulations and is not intended to diagnose, treat or cure any disease. It is not a substitute for a varied diet. If your child has a food allergy or a medical condition, please consult your doctor or a healthcare professional before trying a new food. Cooking times and yields are approximate and depend on your pan, oven and ingredients.