I love getting my handmade preschool gifts, and delicious pancakes and coffee! Happy Mother’s Day to all the moms, grandmothers, and moms to be!
I didn’t realize when I created my gluten free, vegan pancakes that these would be my family’s favorite breakfast food! Fast and versatile. Today we were out of brown rice flour, and I subbed in millet flour. Worked great! I really think you could use either one.
Today’s recipe, Millet Pancakes
1 C Millet flour
1/2 C Sorghum flour
1/2 C Potato starch
1 Tablespoon Tapioca flour
1 Teaspoon Xanthan gum
2 Tablespoons organic brown sugar
1 Tablespoon Baking powder
1/4 Teaspoon Salt
2 Cups So Delicious Coconut milk
1 Tablespoon Earth Balance buttery spread, melted, plus more for pan frying
Mix the dry ingredients in an electric mixer. Add the coconut milk and melted butter. Blend well. If the batter looks too thick, add another 1/4 cup of coconut milk or water. Heat a wide frying pan over medium heat, and melt a little Earth Balance spread. When spread starts to bubble a bit, laddle batter onto pan. Flip pancakes when bubbles appear on top, and bottom starts to brown lightly. Remove from pan before over-cooking, and allow to cool for a minute before eating.