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.
My original pancake recipe here.
Naturally green pancakes here.
Today’s recipe, Millet Pancakes
Ingredients:
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
Instructions:
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.
Top with powdered sugar and enjoy!
Happy Mother’s Day!!
Experiments in Cooking for Allergies 