Millet Oat Pancakes - Gluten Free and Vegan

January 18, 2015  •  Leave a Comment

Sunday Sunrise Pancakes    (PDF of recipe) Millet Oat Pancakes Breakfast  (2)Millet Oat Pancakes Breakfast (2)

Sunday morning (today) was a spectacular sunrise.  

I always wish I was out on the trail someplace without any walls when it rises!  

Today we sipped coffee and watched it from our back porch.  Ahhhh…  

I decided I wanted to make some healthy pancakes for Randy.  He is going on another big run in preparation for all of the big 50/100 mile races he's got on the calendar this year.   Just for January he is trying to eat gluten free and vegan with me and I only have a few days left to try to get him (and his body) to enjoy the experience.    I have been mindful of the protein and energy he needs.  

These cakes were delicious!  

They were light and fluffy.  We used vegan butter and pure maple syrup on ours - next time I’m creating a fruit compote with whatever is in the kitchen.

Come to find out MILLET has some amazing health benefits - who knew!?

Serves 2

Prep time: 10 minutes Cook time: minutes!

Perfect for: Breakfast or Snack

Level: Easy

 

Wet Ingredients

2T Flax seed (ground)  **see non-vegan option below**

5T water

3T maple syrup

1 C almond milk

1 1/2t coconut oil

1 vanilla

 

Dry Ingredients

1/2c GF All Purpose Flour

1/2c GF Oat Flour

1/3c Millet flour

2t baking powder

1/2t corn starch

pinch of salt

 

Directions - IN THIS ORDER!

  1. In sauce pan combine flax and water. Heat on low. Millet Oat Pancakes Breakfast
  2. Stir stir stir until it becomes gooey.  Set on unheated burner.
  3. Put all dry ingredients in larger mixing bowl.
  4. Turn griddle on medium heat. 
  5. Place remaining wet ingredients IN THAT ORDER into the flax/water mix.  Set sauce pan on the earlier warmed up burner to melt coconut oils and warm almond milk to room temperature (my almond milk was in the fridge).  Stir it baby! Mix it all up nice.
  6. Pour wet mixture into dry mixture.  Fold and stir well.
  7. Spray your griddle with cooking spray (don’t overdo it!)
  8. Using a ¼ cup measure for each cake - blob it onto the griddle.  Using a teflon spatula (or backside of a spoon) swirl the batter into a flatter cake. 
  9. Watch for bubbles coming up.  Flip after about 2 minutes.
  10. Cook for another 2 minutes (should be done at this point).
  11. If you think it is taking too long to cook, turn the heat up A TINY BIT.  
  12. Serve immediately or set aside (not stacked) to take to room temperature then freeze for later.    You can bake them on parchment paper at 325 for 5 minutes.  I am going to try taking them out of the freezer and use the toaster.  Check back to see how that works out!

 

** NOT INTERESTED IN VEGAN?

You can replace the flax/water steps by using 2 medium size eggs.  Do not warm it up - just warm up the remaining ingredients in the sauce pan.  The eggs in a separate bowl.  Blend it all together in the mixing bowl.

 

WHY MILLET ROCKS!

Check this out:

“12 Health Benefits:

1. Millet is alkaline and it digests easily.

2. The Hunzas – who live in a remote area of the Himalayan foothills and are known for their excellent health and longevity – enjoy millet as a staple in their diet.

3. Millet will hydrate your colon to keep you from being constipated.

4. Millet acts as a prebiotic feeding microflora in your inner ecosystem.

5. The serotonin in millet is calming to your moods.

6. Millet is a smart carb with lots of fiber and low simple sugars. Because of this it has a relatively low glycemic index and has been shown to produce lower blood sugar levels than wheat or rice. (Kamari and Sumathi, 2002)

7. Magnesium in millet can help reduce the effects of migraines and heart attacks.

8. Niacin (vitamin B3) in millet can help lower cholesterol.

9. Millet consumption decreases triglycerides and C-reactive protein. Scientists in Seoul, South Korea concluded that millet may be useful in preventing cardiovascular disease. Nutrition Research. April 2010; 30(4):290-6.

10. All millet varieties show high antioxidant activity. A team of biochemists analyzed the antioxidant activity; all varieties showed high antioxidant activity. Journal of Agricultural and Food Chemistry, 9 June 2010; 58(11):6706-14.

11. Millet is gluten-free and non-allergenic. A great grain for sensitive individuals.

  1. Millet’s high protein content (15 percent) makes is a substantial addition to a vegetarian diet.”

Reference: Care2.com/greenliving

Read more: http://www.care2.com/greenliving/12-health-benefits-of-millet.html#ixzz3PBoSWnJk


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