Jake is a little tired of our magical millet muffins. And I have to admit, I'm partial to these pancakes. They don't crumble as easily, which means less mess. They freeze great, too. Every morning I pop one into the microwave and in 30 seconds he has a pancake to eat. These little pancakes are our new staple.
1 cup millet flour
2 Tbsp raw organic sugar
1 tsp baking powder (corn free)
¼ tsp sea salt
2 Tbsp applesauce
3 Tbsp canola oil
½ cup of water (or more if needed for desired consistency)
Combine dry ingredients. Add wet ingredients, stir to combine. Pour ¼ cup portions onto a hot griddle. Flip after a few minutes when bottoms are golden brown. Let flip side brown for a few minutes. Serve alone or with some 100% pure maple syrup! These pancakes freeze well.