A good friend of mine, Leigh, started me on this recipe idea and my husband, Shea, and I have developed it further. If you're eating gluten free (or egg free or dairy free), this will be a good addition to your breakfast options. If you're not eating gluten free, you still might like these...my husband eats them!
Makes 3 good-sized pancakes.
Ingredients:
3/4 cup millet flour
1/2 cup papaya puree
1/8 cup sparkling water
2/4 cup pecan pieces (or chopped fruit)
2 tablespoons hazelnut oil
3/4 cup millet flour
1/2 cup papaya puree
1/8 cup sparkling water
2/4 cup pecan pieces (or chopped fruit)
2 tablespoons hazelnut oil
Mix flour and wet ingredients together in a small bowl; you should get a good batter consistency. Then add pecan pieces into the batter. (You would also add fruit at this point.) Heat hazelnut oil in skillet on medium heat. Spoon out batter into three pancakes in skillet. Flip when you see the sides begin to get crispy. These pancakes won't show air bubbles like ordinary pancakes! Serve with maple or agave syrup.
A look at the ingredients I use and the finished product:
If you're like me, you don't have time to make pancakes in the morning. My husband came up with the idea of making a huge batch and we freeze two per bag in Ziploc Vacuum bags. It's an easy, nutritious breakfast!
