Gluten-free deliciousness, millet is becoming a staple grain in our household. These fiber and nutrient-packed pancakes are a great start to your morning. Make these ahead of time and keep in the fridge for up to a week. Pop in the microwave and top with your favorite toppings – a quick nutrient-dense breakfast on the go!
Ingredients:
Dry Ingredients
- 1 cup of Oat Flour
- 1/2 cup of Millet Flour
- 1/2 cup of Potato Starch
- 1 tsp Xanthan Gum
- 3 tsp Baking Powder (find Corn-Free Baking Powder here)
- Pinch of Salt
Wet Ingredients
- 2 large Eggs
- 1 1/2 Cup Oat milk, Rice Milk or Pea Milk
- 2 TBS Maple Syrup
- 1/4 Cup Olive Oil
- 1 tsp pure Vanilla
Directions:
- Mix all dry ingredients in a small bowl and set aside.
- Beat eggs, maple syrup, olive oil, and vanilla together in a large bowl using a stand mixer/hand mixer. Set mixer to low/medium speed.
- Preheat skillet to low/medium heat. Spray with non-cooking spray or olive oil.
- At a low/medium speed alternate adding the dry ingredients and milk, mixing until it becomes a batter. Do not over mix. The batter will thicken as it sits.
- Use a medium-sized ladle or spoon to pour the batter on the heated/oiled skillet. Cook the pancakes for 2 – 5 minutes on each side until golden brown. Tip: when flipping the pancakes, press with the spatula to flatten.
Makes approximately 10 – 6″ pancakes
Serve with your favorite toppings! We love either peanut butter or walnuts plus maple syrup! If you are nut-free, try sunflower butter – delicious!
