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!
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 Tbs Vanilla extract
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