Tuesday, February 15, 2011

Millet Pancake Recipe

The first time I made these, they came out perfect.  Well, as perfect as a pancake can be with such limited ingredients.  I didn't write down the recipe.  I just winged it.  It has taken me a few tries to try to get something close to what I did the first time. 

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. 

Millet Pancakes
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. 

On a side note:  Jake passed turkey! 
Gobble, Gobble!


  1. Thank you so much Heather!!!! Can't wait to try it with Sam (will see if subbing peaches, or apricots will work instead of applesauce). These look SO beautiful!! What a talented and devoted momma!!
    Yeah for Turkey!!

  2. Great pancake recipe! I'm eating pancakes right now but it kinda taste like marshmallows. It also has that texture when you eat them. Don't know what's wrong. I used the Pillsbury Pancake mix + egg and water. Might try your pancake recipe before I get my Food Safety Course. Thanks!