October 15th, 2010 by Busy Mommy

I’ve been making some millet pancakes the last few mornings- usually we have millet and other grains in the morning as this porridge type consistency but I was getting really tired of having soup for breakfast and wanted us to have something we could really sink our teeth into.  And they are working great as a snack on the go for Nolan thats far less messy than porridge with a bowl and spoon. Nolan and Ben both love them!

To make this a quicker fix, cook up a bunch of millet at once then keep a large batch of this recipe in the fridge to use over the next few days.

1 cup millet

3 cups liquid- Mixture of water and milk to cook the millet in

1 tbs. sugar- sometimes I add a bit more 😉

1 egg lightly beaten (I used egg substitute as Ben is allergic to eggs)

1/2 tsp. salt

Optional toppings: butter and maple syrup or honey

Instructions:

Cook the millet either overnight in a crockpot or on the stovetop with water and milk.  Make sure the final result of your millet is thick- you don’t want it soupy or the pancakes won’t be firm and easy to flip.  Mix the rest of the ingredients into your cooked millet.  Make your pancakes by pouring a large dollop of millet into the pan- since it is thick you will have to press it flatter with the back of the spoon to spread it out a bit so it cooks better.  Once nicely browned on one side, flip.  Usually it takes about 8-10 minutes for a complete millet pancake to cook.  With some butter and maple syrup they are mmmgood.  Make some ahead and eat as a cold snack- if Nolan likes it you probably will too!

And remember- Millet is the only alkaline grain (actually it’s not technically a grain- it a seed but you know what I mean), which means its very healthy and won’t acidify your body.