These roasted millet and oat pancakes are a great gluten-free addition to your breakfast rotation. The pancakes are fragrant, nutty, and contain plant protein and fibre. The premade pancake mix is easy to prep ahead and store in your pantry for months.
Roasted Millet and Oat Pancake
Servings: 6 servings
Ingredients
Dry Pancake Mix
- 1 1/2 cups of rolled oats
- 1 1/2 cups of millet
- 2 tablespoons of ground flaxseeds
- 2 tablespoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 cup protein powder
- 1/4 teaspoon of salt
Instructions
Make the Dry Pancake Mix
- Roast the oats and millet in the oven at 350°F for 15 minutes, mixing halfway
- Allow the grains to cool down for 10 minutes
- With a blender, grind them into a flour
- Mix the freshly ground oat and millet flour in a large mixing bowl with the rest of the dry ingredients. You should have about 4 1/2 cups of pancake mix. This should offer 6-8 servings.
- Store in an airtight container.
How to Fry the Pancakes
- To make the pancake, mix equal parts pancake mix with plant-based milk and 1/8 teaspoon of apple cider vinegar.
- Optionally, you can add some chocolate chips, or any mix-ins to the pancake batter
- Fry like you would any pancake.
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