VEGAN Fluffy Millet Pancakes by Kyong C. Weathersby, Alkaline Food, Vegan, Delicious

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier and dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is higher in protein.

Soak 1 cup millet in water for at least 2 hours or overnight.

Check if millet is ready by pressing it with your fingernail; it should break easily.

In a blender, combine soaked millet, 1/2 cup whole wheat flour, 1/2 teaspoon sea salt, 1/4 cup turbinado sugar, 1 teaspoon stevia, 1/4 cup vegetable oil, and 2 cups soy milk.

Add 1 tablespoon vanilla extract to the blender.

Blend until nice and creamy, about 40 seconds.

Heat a non-stick skillet over medium heat.

Scoop out about 1/3 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface, then flip when ready.

Cook until golden brown on the other side, then remove from skillet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens