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Skinny Gluten Free Low Glycemic Carrot Cake, grain free

I make this wonderful sugar free and gluten free carrot cake each year for our Easter celebration and it always comes out moist and delicious. It's a healthy and nutritious low carb that takes hardly any time at all to make.  The secret is in the raisin sauce. Normally, I don't like the taste of raisins or dates in my baked goods, but oh my, it works perfectly and tastes incredible. To top it off, I used organic  rainbow carrots from local growers and I think they made this cake even better.   

Banana Millet Pancakes, gluten free, sugar free, dairy free

No more expensive or confusing gluten free flour mixes!  You can make these healthy gluten free pancakes with a few economical ingredients in just minutes for your family.  The batter can be doubled and saved in the fridge to use the next day too! 
Millet pancakes are rich in iron, protein, potassium and B vitamins.  So good for you and scrumptious!  You might also like my new Peach & Plum Millet Cake.  It makes a great breakfast topped with my homemade Greek yogurt and fresh fruit.

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Banana Millet Pancakes, GF, SF, DF  #glutenfree

Makes 6-8 small pancakes

Ingredients:
  • 2 very ripe medium organic bananas, mashed or 3 tablespoons oil of choice and 2 tablespoons applesauce
  • 2 large organic eggs, beaten 
  • 10 drops vanilla liquid stevia or 1/4 teaspoon stevia powder or 2 tablespoons honey, to taste
  • 1 cup gluten free millet flour, note: you can buy Bob's Redmill gluten free Millet flour or grind fresh millet to flour, sift and regrind in your coffee mill 
  • 1 teaspoon Yerba Prima psyllium husks, opt 
  • 1 teaspoon gluten free cinnamon
  • 1 teaspoon baking soda
  • dash of salt
  • a little water as needed
  • 1 tablespoon walnuts, finely chopped
  • 2 tablespoons olive oil or safflower for pan
  • sugar free or pure maple syrup warmed for the table
Instructions: 
  1. In a small bowl mash the bananas with a fork until they turn liquid and lumps disappear.
  2. Add the eggs and stevia to the mashed bananas or the oil and applesauce, if using. Mix well.
  3. Add the dry ingredients to a large bowl.  Whisk to combine. Add the liquid ingredients to the dry and mix just until you have a smooth thick pourable batter. Add water if needed.
  4. Heat oil in a large heavy skillet on medium heat
  5. Pour apx 1/2-3/4 cup amounts into pan, leaving room to turn
  6. Cook until bubbles appear and edges dry.  Reduce heat if they start to burn.
  7. Turn and cook for several minutes more or until brown.
Serve with syrup or fresh fruit.

Comments

  1. I am new to gluten free cooking and I am trying to find a pancake recipe using millet, I was wondering if I can omit the bananas??

    Lisa

    ReplyDelete
    Replies
    1. Hi Lisa, I update the recipe with my suggested substitutions for the banana. Please let me know how they turn out. Thanks!

      Delete
  2. Bananas are so tasty and nutritious. Good combination with nuts and maple syrup.

    ReplyDelete
  3. Hello,
    There are so many kinds of millets. Do you knowant what kind of millet this is?

    ReplyDelete
    Replies
    1. Hi! I use Bob's Redmill. The link is in the recipe. Thanks for asking!

      Delete
  4. What happens if you make it without the eggs? I actually tried another similar recipe, no eggs... and they are fluffy and nice, but wondering that would have added any sweetness

    ReplyDelete
    Replies
    1. Hi! I haven't tried this recipe without eggs but it's definitely possible. I would suggest using chia eggs instead. Hope you come back and let us know how they turn out!

      Delete

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