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
YIELD:
10 5-inch pancakes
UNITS:
US

Ingredients Nutrition

  • For Pancakes
  • 2 tablespoons raw sugar (Sucanat or Rapadura recommended)
  • 14 cup whole millet
  • 1 13 cups ground millet
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 egg
  • 12 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
  • 12 cup orange juice (fresh squeezed, with pulp)

Directions

  1. Pulse the sugar in a spice grinder or food processor a few times, to make the sugar finer, but not a powder.
  2. 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.
  3. Combine the flour, sugar, baking soda and salt in a small bowl and set aside.
  4. In a separate bowl, beat the egg then add vanilla, milk, zest and stir to combine. Whisk in the olive oil.
  5. Pour the wet ingredients into the dry ingredients and whisk until combined.
  6. Whisk in the 1/4 cup of toasted millet.
  7. 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.
  8. *Before scooping or pouring each pancake, stir the batter and scoop from the bottom, as the whole millet will settle.
  9. Scoop or pour 1/4 cup of the batter onto the griddle and cook for about 1-2 minutes on each side.
  10. Repeat until batter is used up.
  11. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: