Millet Pancakes

I just LOVE the versatile grain called Millet! This grain is low in saturated fat, sodium and cholesterol. It is known for its high manganese, an essential mineral and important nutrient.  As one of the top ten most important grains in the world, it is highly nutritious, non glutinous and more on the alkaline side of the diet so it is soothing and easier on the digestive system.

Millet has a nutty flavor and makes some amazing tasty pancakes. Here is my favorite millet pancake recipe. Instead of making the pancakes from the dry milled grain, I thought that making them from the cooked grain would make a moist and delightful texture. It did! For those of you who have a pressure cooker, I cook the millet in my pressure cooker for 4 minutes, 3 cups millet with 5 cups water, and it comes out fluffy, not too sticky.

2 Cups cooked millet
4-5 eggs (my husband loves eggs. I don't so much. Often I substitute egg whites and not all whole eggs)
1 1/2 Cups soy or almond milk
1 tsp vanilla
2 tsp cinnamon
2 tsp stevia/sugar mix (you can use straight stevia, or raw sugar)
1 tsp aluminum free baking powder
1/2 tsp sea salt
1/4 cup vegetable oil

I blend this up in my blender and add enough milk to make my desired texture. I like mine a bit runny so that the pancakes are like a mini Crepe.

We eat ours plain, with homemade maple syrup, or maple flavored balsamic vinegar! My daughter suggested cream cheese and blueberries rolled up inside. Yum!