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“Who knew left over sweet potato and millet could come together to make a wonderful breakfast cake when topped with maple syrup and toasted pecans. Found this on All About Fasting for health and healing when looking for a way to used up some of the odds and ends in the refrigerator. **Note: Since the whole wheat flour in this recipe doesn't get soaked as grains should, one could use masa harina or sprouted spelt flour for better nutrition and digestibility.”
READY IN:
10mins
SERVES:
2
YIELD:
4 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together leftover millet and sweet potato, yogurt (if too dry), and any necessary salt, using just enough yogurt so that the millet will stick together in patties. Form into 4 patties.
  2. Dredge patties in whole wheat flour.
  3. Heat coconut oil in a skillet over medium-high heat until it shimmers. Add patties and fry until crisp and golden about 2-4 minutes per side.
  4. Top with toasted pecans and lots of maple syrup.
  5. Hope you enjoy!
  6. **Note: Since the whole wheat flour in this recipe doesn't get soaked as grains should, one could use masa harina or sprouted spelt flour for better nutrition and digestibility.

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