Millet Flour Pancake Recipe

I've seen numerous recipes online that are using gluten free flours. One thing I don't like about the recipes I've found is that they either use gluten free flour with gluten flour or when using only gluten free flour there are additives that I normally don't have around the house (Xanthan gum etc). I've been striving to develop a collection of tweaked recipes that are a straight substitute from flour to gluten free flour. Each flour has it's own substitute ratio, this one if for Millet flour. 

One thing I found through my experiment with a pancake recipe is that this batter is best when it has been left in the fridge for a day. Also, adding blueberries to the batter made the pancakes EXCELLENT. 


Millet Flour Pancakes before being drizzled with honey and butter

Millet Flour Pancakes

TIP: Let this batter sit for a day for fluffier pancake.

TIP TIP: Add blueberries or other berries to the batter and they will taste AMAZING!

Ingredients

3 Cups Millet Flour

7 Tsp Baking Powder

5 Tbs Maple Syrup (can use sugar or honey)

6 Tbs Butter, melted

2 1/2 Cup milk

2 Eggs

2 Tbs Vanilla extract

Directions

1. Mix dry ingredients (Flour, Baking Powder, Sugar)

2. Add in wet ingredients and mix (butter, milk, eggs, vanilla)

3. Use 1/4 cup measuring tool to pour pancake batter on medium heated griddle/pan

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