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
- 1 cup milk
- 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.
Classic pancakes
Yield:
4 pancakes
Prep Time:
3 minutes
Cook Time:
8 minutes
Total Time:
11 minutes
A classic recipe for fluffy sweet pancakes.
Ingredients
Wet ingredients
- 3/4 cup (167.5g) milk
- 1 Tbsp. sugar
- 1 Tbsp. (9.5g) oil or yogurt
- 1 egg
- 1/2 tsp. vanilla extract
Dry ingredients
- 1 cup (125g) all-purpose flour
- Heaping 1 tsp. baking powder
- 1/8 tsp. cinnamon
- Pinch of salt
Instructions
- Preheat cast iron skillet over medium (5) heat for 5 minutes.
- While skillet is preheating, whisk wet ingredients until fully combined. Add dry ingredients on top, then whisk again until fully combined.
- Once skillet has preheated, turn heat down a half notch (4-5). Lightly grease skillet with 1-2 tsp. of oil.
- Pour 1/4 cup of batter onto the skillet. Allow to cook for ~1 1/2 to 2 minutes per side, or until bubbles start to show in the middle.
- Flip pancakes and cook for another minute, until center is fully cooked through and there is no wet batter.
- Repeat with remaining batter.
Notes
To keep pancakes warm before serving, place them in a 200° oven.
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 + 2 Tbsp. milk
- 1 tsp. apple cider vinegar
- 1-1 1/2 Tbsp. sugar (optional)
- 1 1/2 Tbsp. oil
- 1/2 tsp. vanilla
Dry ingredients
- 3/4 cup gf flour
- 1/4 cup quick oats
- 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 the 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.
Sourdough pancakes
Yield:
8 pancakes
Prep Time:
5 minutes
Cook Time:
15 minutes
Additional Time:
1 day
Total Time:
1 day 20 minutes
A flavorful sourdough pancake made with little effort.
Ingredients
Wet ingredients
- 1 c. sourdough starter
- 2 eggs
- Scant 1 c. milk
- 2 Tbsp. sugar
- 2 Tbsp. oil
- 1 tsp. vanilla
Dry ingredients
- 1 3/4 c. flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
Instructions
- Whisk wet ingredients until smooth.
- Add dry ingredients and mix until just combined. Allow to sit at room temperature until bubbly, ~6-8 hours. Then put in fridge for up to 24 hours, if desired.
- When ready to make pancakes, heat a greased cast iron skillet over medium (4-5) heat.
- Once skillet is hot, pour batter using a 1/3 measuring cup. Cook until starting to bubble, ~1-2 minutes, then flip. Repeat with remaining batter.
Notes
Sourdough starter can be used right out of the fridge, active, or discard.
Oat banana blender pancakes
Yield:
8 or 9 pancakes
Prep Time:
4 minutes
Cook Time:
8 minutes
Total Time:
12 minutes
A quick and easy breakfast for babies.
Ingredients
- 3/4 cup oats
- 1 ripe banana
- 1/4 cup milk
- 1 egg
- 1/8 tsp. baking powder
- 1 tsp. ac vinegar
Instructions
- Put everything in a blender and blend until smooth.
- Drop by the tablespoon on a hot skillet.
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