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.