Millet flour pancakes
Yield:
2 servings
Prep Time:
5 minutes
Cook Time:
5 minutes
Additional Time:
5 minutes
Total Time:
15 minutes
A traditional breakfast made with untraditional ingredients.
Ingredients
- 1 cup millet flour
- 2 Tbsp. ground flaxseed
- 3/4 cup water
- 1/4 cup applesauce
- 1 Tbsp. oil
- 1 Tbsp. brown sugar
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
Instructions
- Mix wet and dry ingredients separately, the fold dry into wet.
- Stir until smooth, then let batter rest for 5-10 minutes.
- Heat cast iron skillet over medium (4) heat. Add 1/4 cup of batter, cook until top is mostly dry, then flip.
- Allow to cook for another minute then remove. Cook in batches, as needed.
Banana pancakes (gf/vegan)
Yield:
6 pancakes
Prep Time:
4 minutes
Cook Time:
6 minutes
Total Time:
10 minutes
A great vegan and gluten-free version of a breakfast staple.
Ingredients
Wet ingredients
- 1 banana
- 1/2 cup water
- 1 tsp. apple cider vinegar
- 1-1 1/2 Tbsp. sugar
- 1 1/2 Tbsp. oil
- 1/2 tsp. vanilla
Dry ingredients
- 1 cup gf flour
- 1 1/2 tsp. baking powder
- Pinch of salt
- 1/8 tsp. cinnamon
Instructions
- Mix wet and dry ingredients separately.
- Pour wet into dry and mix until just combined.
- Cook on preheated skillet over medium-low (3-4) heat, flip, and cook until no wet batter.
Notes
Banana can be substituted with 1/2 cup pumpkin puree or yogurt.
1/4 cup of flour can be substituted for oats.
To make in the oven, scoop batter by the 1/4 cup onto a silicone mat-lined baking sheet. Bake at 350°F for 12-13 minutes.
