Best Millet Pancakes Recipes

HEALTHY MILLET AND BUCKWHEAT WAFFLES OR PANCAKES

Steps:

• Place the millet and buckwheat in 1 ½ cups water in a medium bowl, loosely cover and let stand on the counter overnight (or at least 5 hours).
• Drain, rinse and place the soaked grains in a blender (not a Vita-Mixer which makes the batter too fine and, therefore, more dense). With a spatula or clean fingers, level the grains. Add enough fresh water to just reach the top of the grains. Add coconut, egg, butter, honey, orange zest, cinnamon and salt. Process into a thick batter. Some millet will remain whole and this provides crunch. Pour the batter onto a hot waffle iron, sprinkle the top with sunflower seeds, close and bake according to the manufacturer's directions. Serve hot with your favorite toppings.
• Note: Substitute whole oats for the buckwheat. Or substitute pecans or walnuts for the sunflower seeds. Do not add fruit to this waffle as fruit makes it too heavy and acidic and therefore hard to digest.

MILLET-SCALLION PANCAKES

Steps:

• Cook millet in a large saucepan of boiling salted water, stirring occasionally, until tender, 15-20 minutes; drain, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
• Meanwhile, whisk soy sauce, vinegar, sugar, sesame seeds, Sriracha, and 1/4 of scallions in a small bowl; set sauce aside.
• Whisk eggs, buttermilk, cornstarch, sesame oil, and 1 1/2 teaspoon salt in a medium bowl. Fold in millet and 3/4 of scallions.
• Working in 3 batches, heat 2 tablespoons vegetable oil in a large nonstick skillet or well-seasoned cast-iron pan over medium-high heat. Add heaping spoonfuls of millet batter to skillet, press to 1/4" thickness, and cook until golden brown, about 3 minutes per side; transfer to a paper towel-lined plate.
• Sprinkle pancakes with more scallions and serve with reserved sauce.
• DO AHEAD: Millet can be cooked 2 days ahead; cover and chill. Millet batter can be made 6 hours ahead; cover and chill.

TEFF PANCAKES WITH CHIA, MILLET AND BLUEBERRIES

Steps:

• Sift together the teff, flour, baking powder, baking soda, salt and sugar (if using sugar). In a medium bowl, beat together the eggs, buttermilk, oil, vanilla, and honey or agave nectar if using. Quickly whisk in the flour mixture and fold in the chia seeds and millet.
• Heat a large skillet or griddle over medium-high heat and brush with butter or oil. Drop the pancakes by the scant 1/4 cup onto the hot pan or griddle. Place 7 or 8 blueberries on each pancake, gently pushing them down into the batter. Cook until bubbles break through and turn the pancakes. Cook for about 1 minute on the other side, until lightly browned. Remove to a rack. Serve with maple syrup and butter.

MILLET-SCALLION PANCAKES

Steps:

• INSTRUCTIONS Cook millet in a large saucepan of boiling salted water,stirring occasionally,until tender,15-20minutes;drain,shaking off as much wateras possible.Spread out on a rimmed baking sheet and let cool. Meanwhile,whisk soy sauce,vinegar,sugar,sesame seeds,Sriracha, and¼ of scallionsin a small bowl; set sauce aside. Whisk eggs,buttermilk, cornstarch,sesame oil, and 1½tsp.salt in a medium bowl. Fold in millet and ¾ofscallions. Working in 3 batches,heat2 Tbsp.vegetable oil in a large non stick skillet or well-seasoned cast-iron pan over medium-high heat. Add heaping spoonfuls of millet batter to skillet,press to¼"thickness, and cook until golden brown, about 3minutes per side; transfer pancakes to a paper towel-lined plate. Sprinkle pancakes with more scallions and serve with reserved sauce. DO AHEAD: Millet can be cooked 2 days ahead;coverand chill.Millet batter can be made 6 hours ahead;coverand chill.

MILLET PANCAKES

Steps:

• Combine flour and baking soda.
• Add Fizzy Lizzy and oil and stir.
• Heat cast iron skillet and brush with oil.
• Ladle batter into skillet to form 2-3 inch pancakes. Turn quckly so as not to brown too darkly.
• They will be slightly crumbly, but are yummy with jam.

MILLET PANCAKES/WAFFLES

Steps:

• Mix together the dry ingredients, mix in the wet ones until just mixed. Cook on a hot waffle iron, or frying pan until golden brown.