Millet Pancakes
Fluffy, wholesome, and packed with goodness, these Millet Pancakes are a delightful twist on classic breakfast fare. Made with a perfect blend of nutrient-rich millet flour and all-purpose flour, these pancakes deliver a subtly nutty flavor and a light, airy texture. A touch of vanilla and a dash of sugar add just the right amount of sweetness, while the option to use milk or plant-based alternatives makes this recipe versatile and inclusive. Quick to prepare in under 30 minutes, these pancakes are perfect for busy mornings or lazy weekend brunches. Serve them warm and golden, topped with maple syrup, fresh fruit, or a dollop of creamy yogurt, for a satisfying, gluten-friendly* breakfast the whole family will love. (*Ensure your millet flour is certified gluten-free if needed!)
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Recipe Information
Ingredients
- 1 cup Millet flour
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Sugar
- 1.25 cups Milk (or plant-based milk)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, combine the millet flour, all-purpose flour, baking powder, salt, and sugar. Mix thoroughly to ensure even distribution of the dry ingredients.
In a separate bowl, whisk together the milk, egg, vanilla extract, and melted butter until well blended.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until combined. Be careful not to overmix; a few small lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Use a ladle or measuring cup for consistency.
Cook the pancakes for 2-3 minutes, or until small bubbles form on the surface and the edges start to look set.
Flip the pancakes carefully and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, topped with your favorite toppings such as maple syrup, fresh fruit, or yogurt.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 40.9 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 432 mg | 33% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
