Mary’s Millet Pancakes
A fluffy, light, healthy twist on a traditional English flat cake; perfect for a weekend brunch (or pancake day!) which is easily adapted into a sweet or savoury dish. These moreish pancakes leave endless possibilities for meal or snack incorporations!
- 1 Cup Millet Flour
- 2 Tbsp Coconut Sugar
- 1 Tsp Baking Powder
- ¼ Tsp sea or pink salt
- 2 Tbsp Banana Puree (From one organic, fairtrade banana)
- 3 Tbsp Cold – pressed Sunflower oil
- ½ Cup of Water (or more if needed for desired consistency)
Try Bananas, Raspberries, Strawberries or Blueberries
Maple syrup or agave nectar.
Combine the dry ingredients. Take the banana and puree it, using a fork. Add all the wet ingredients and stir to combine. Place a pan on the heat and pour roughly a ¼ cup - sized portion into it. Leave for a few minutes until the bottom turns golden brown. Flip and let the other side cook until browned, a few minutes.
Serve alone or with your favourite pancake toppings such as fruit, maple syrup or agave nectar.