This gluten-free and easily digestible pancake made from millet is an excellent alternative to traditional pancake recipes. They are quite thin almost crepe like. Oh la la…

Step 1

For the pancakes, first, grind the oatmeal finely in a blender and place in a bowl. Then add coconut blossom sugar, vanilla, cinnamon and salt and stir.

Step 2

Put the millet and the almond drink in the blender and puree finely. Then add the banana and puree again finely. Put the mixture in the bowl with the oat flakes, mix with a whisk to a lump-free dough and let rest for 30 minutes.

Then stir in baking powder and apple cider vinegar; heat a coated pan and use a brush to grease it with a little coconut oil.

Step 3

Put a small ladle of the batter into the pan, smooth it out with the ladle and bake on each side over medium heat for approx. 1 minute. Then take them out of the pan and place them on a plate. Do the same with the rest of the dough.

Step 4

Cover the millet pancakes with blueberries and serve sprinkled with xylitol powdered sugar.

Tip: Our quick orange and apricot jam goes well with it – without cooking. To do this, simply whip 100 ml of whippable soy cream until stiff, stir in 2 – 3 tablespoons of the jam and enjoy.

All that said, pancakes are pancakes and we love them in any form. As a savory snack, you can put cream cheese on them and serve with gherkins for vegetarians or sliced smoked salmon and a poached egg for those more carnivorous. Very nice entree. Of course, lest we forget the American way; Perfect for that late summer Sunday morning sugar-induced coma, smothered in butter and maple syrup! OMG….