Orange Millet Pancakes (Gluten-Free)
"From the Bastyr University newsletter. I haven't tried this yet, but am looking forward to it and don't want to lose it."
- Ready In:
- 24mins
- Ingredients:
- 13
- Yields:
-
10 5-inch pancakes
ingredients
-
For Pancakes
- 2 tablespoons raw sugar (Sucanat or Rapadura recommended)
- 1⁄4 cup whole millet
- 1 1⁄3 cups ground millet
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 egg
- 1⁄2 teaspoon vanilla extract
- 1 cup whole milk
- 1 teaspoon orange zest
- 2 tablespoons extra-virgin olive oil
- 2 -3 tablespoons safflower oil (or canola oil)
-
For Syrup
- percent pure maple syrup
- 1⁄2 cup orange juice (fresh squeezed, with pulp)
directions
- Pulse the sugar in a spice grinder or food processor a few times, to make the sugar finer, but not a powder.
- Over medium-high heat, toast the 1/4 of whole millet in a dry skillet for about 5 minutes, or until the millet begins to pop and gives off a toasty aroma. Set aside.
- Combine the flour, sugar, baking soda and salt in a small bowl and set aside.
- In a separate bowl, beat the egg then add vanilla, milk, zest and stir to combine. Whisk in the olive oil.
- Pour the wet ingredients into the dry ingredients and whisk until combined.
- Whisk in the 1/4 cup of toasted millet.
- Heat a cast iron pan or griddle over medium heat and allow to get very hot. Rub the pan with a little bit of safflower oil.
- *Before scooping or pouring each pancake, stir the batter and scoop from the bottom, as the whole millet will settle.
- Scoop or pour 1/4 cup of the batter onto the griddle and cook for about 1-2 minutes on each side.
- Repeat until batter is used up.
- Meanwhile, over medium-low heat, combine the maple syrup and orange juice to gently warm it. Drizzle over pancakes and garnish with an orange slice.
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Reviews
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Thank you Tinkerbell for posting this recipe. My son is on an elimination diet to find food allergies and millet is one of the few grains he is allowed. I was searching for something he could have that resembled familiar breakfast food. However, I'm sorry to say these were not good. Their consistency and flavor is as if they had been made with corn meal and they are not sweet. I had to make some substitutions, and perhaps that contributed to the problem. We are not allwed milk or eggs, so I subbed a banana for the egg and coconut milk beverage for the milk. We even added chocolate chips to make them sweeter, but it did not help. Actually, we are considering modifying this recipe to make little savory "cakes" since he cannot have any bread. I think it would be better savory than sweet. Thanks anyway.
Tweaks
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Thank you Tinkerbell for posting this recipe. My son is on an elimination diet to find food allergies and millet is one of the few grains he is allowed. I was searching for something he could have that resembled familiar breakfast food. However, I'm sorry to say these were not good. Their consistency and flavor is as if they had been made with corn meal and they are not sweet. I had to make some substitutions, and perhaps that contributed to the problem. We are not allwed milk or eggs, so I subbed a banana for the egg and coconut milk beverage for the milk. We even added chocolate chips to make them sweeter, but it did not help. Actually, we are considering modifying this recipe to make little savory "cakes" since he cannot have any bread. I think it would be better savory than sweet. Thanks anyway.
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
