Millet Pancakes

When tackling "The Pancake Project", I think this is the most important creation, because of my personal belief of the health benefits of millet.

In the spirit of always trying to express what I've learned about the health benefits of foods, but not overwhelm anyone and detract from the sports of cooking and eating, I will just say that millet is a grain that is high in vitamin B17, also called nitrilosides, which my personal belief is that is the vitamin that fights and prevents cancer, but has been taken out of the American diet. So, to eat millet, and enjoy it's taste, you would get the best of both worlds, health and taste. Thus be the creation of the Millet pancake.

I have two separate Millet Pancake recipes below:

This first Millet Pancake recipe is pretty straight forward, and as with my other pancake recipes, I will eventually try hybrids of different grains, purees and such, to get the ultimate taste, great texture, and so forth. The original recipe was at a blog called Lovely Lemons, and my variation to the original recipe is here:

Millet Pancakes

  • 1 1/2 cups cooked millet
  • 1 large apple shredded
  • 1 tsp vanilla
  • 2 tsp Birch Ultimate Xylitol sweeter
  • 1 egg
  • 1/2 tsp baking soda

 

Blend all ingredients in a food processor until smooth and creamy. Heat a large pan or skillet on medium/low heat for 2 minutes, add a tablespoon of organic coconut oil and heat for 1 minute. Add 1/2 cup dollops of the millet batter to the pan and cook for roughly 5 minutes on each side. The batter wont stick together as well as normal pancakes so careful when flipping. Enjoy with maple syrup, fresh fruit, and nuts.

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I like this Raspberry millet pancake recipe, the original recipe can be found at a blog called epicurean.

1/3 cup millet
2 large free range organic eggseggs
1 1/2 cups organic grass fed  buttermilk
1/4 cup pure maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 1/2 cups whole grain pastry flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon Pink Himalayan Salt
1 pint raspberries
1 pint vanilla frozen organic yogurt

Put the millet in a medium saucepan over medium heat. Toast the grains, shaking the pan often, for 3 minutes, or until lightly browned. Add 1 cup water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from the heat, but do not remove the cover, and let stand for 15 minutes. Cool to room temperature.

Meanwhile, in a medium bowl, combine the eggs, buttermilk, maple syrup, coconut oil, and vanilla extract.

In a large bowl, combine the flour, baking soda, cinnamon, and salt. Form a well in the center of the flour mixture, pour in the buttermilk mixture, and stir to incorporate the dry ingredients into the wet just until blended. Add the millet, stirring to blend.

Lightly oil a griddle or large skillet and heat over medium-high heat. Drop the batter by scant 1/4 cups onto the pan. Cook for 3 minutes, or until the uncooked side begins to bubble. Flip over and cook for 2 minutes, or until browned.

Top with the raspberries (or blueberries or fruit of choice)

 

~stay healthy~

 

The Healthy Chef's comments about butter and syrup

Note About Butter

My word is not law, but my opinion is here for people who don't wanna research this stuff. For non-vegan healthy eaters, a little real butter is OK here and there. The closer you can get to grass fed butter, the better. If you're lucky, you can find it at a farmers market. Butter is freezable. Good health requires a little work. Remember, if you are going out of your way to make super healthy pancakes like this, you are probably already are a responsible eater.

Real butter is totally processable by the body, and I don't think, in moderation, it is an issue for someone who eats healthy, and stays active. I don't eat butter consistently, so a few dabs every few weeks on some pancakes is no big deal to my body. One the other hand AVOID MARGARINE, AND ALL OTHER ARTIFICIAL SPREADS AT ALL COSTS!!!!! they are not naturally processable by the body and serve no purpose except to be stored as fat by the body, and/or contribute to high triglyceride levels.

A Note about Syrup

The whole premise behind a healthy breakfast is annulled if you use conventional "Aunt Jemima" style syrups. My research unfortunately does not leave a lot of options, I don't even recommend the low glycemic touted Agave Syrup that is currently the big thing. The only one I recommend is real Maple Syrup, It must be unprocessed, and created in the natural "Old School" Type of way. Also there are a few other creative things you can do instead of syrup, as I have found out. for example you can blend pomegranate seeds with a premium organic honey such as Manuka Honey.

Manuka is the best organic raw honey, an unlike most other raw honeys, it is liquid and pourable. Mix the Manuka  with fresh Pomegranate seeds and the pomegranate juice.

 The tart of the pomegranate and sweetness of the honey makes for a good balance. If anyone comes up with any innovative variations to pancake toppings, please let me know, I will post to my blog. Also keep in mind once you get into healthy eating, you won't need to eat a stack of pancakes two feet high. Your body will adjust to eating the amount needed as your body sends signals to the brain that it is properly nourished, and the brain will tell the body it is full, and therefore stop eating. With a proper healthy breakfast from quality ingredients, you will find yourself eventually only wanting a few silver dollar pancakes, don't force it either way, your body will eventually start to speak you, at least that has been my experience.

.

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<<<<<<<<<<<<click on the photo on the left or click here to see all my recipes in

"The Healthy Chef's Corner"

2 Responses

10.16.15

I'm trying the basic millet pancake and while the flavor is great, the outside is crisp 🙂 and the inside is pure goo.  What am I doing wrong? There are no bubbles.

10.16.15

I had the same problem but, I actually stopped making panvakes before I got it right. I had to smask the pancake after I turned it over once so the soft inside would spread out and cook.

 

 

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