Go Back
–+ servings
Apple Millet Pancakes – vegetarian recipe
Stav Kogan

Apple Millet Pancakes

Wholesome and delicious Apple Millet Pancakes using cooked millet for a light, tender texture and natural sweetness from apples. No refined sugar needed and the batter can be made ahead for a stress-free morning.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 5 PANCAKES
Calories: 283
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (480 ml) unsweetened apple juice
  • ⅓ cup (65 g / 2.29 oz) millet
  • 1 large Granny Smith apple, peeled and grated
  • 1 cup (120 g / 4.2 oz) white whole-wheat flour or all-purpose flour
  • 1 Tbs. baking powder
  • 1 tsp (5 ml) salt
  • 3 large egg whites or 2 whole eggs
  • 1 cup (240 ml) fat-free milk or buttermilk
  • 2 Tbs. butter or margarine, melted
  • Vegetable oil, for greasing the pan
  • The batter can be prepared and stored in an airtight container in the refrigerator for up to 48 hours. This makes morning breakfast a breeze!
  • For the fluffiest, most tender pancakes, fold the wet into the dry until they are just combined. A few lumps are perfectly fine.
  • Elevate the flavor by adding ½ teaspoon of cinnamon and a pinch of nutmeg to your dry . It pairs beautifully with the apple.
  • Your pan is ready when a drop of water sizzles and evaporates quickly. If the oil is smoking, the pan is too hot and should be cooled slightly.

Method
 

  1. Cook the Millet: In a small saucepan, bring the apple juice to a boil.
  2. Stir in the millet, cover the pot, reduce the heat to medium-low, and let it simmer for 35 to 40 minutes. You're looking for a creamy, oatmeal-like texture.
  3. Remove from heat and let it stand, still covered, for 5 minutes.
  4. Transfer the cooked millet to a large bowl to cool for about 15 minutes.
  5. Combine : Stir the freshly grated apple into the cooled millet.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Add this dry mixture to the millet and apple, stirring until just combined.
  8. Finish the Batter: In a small bowl, whisk together the egg whites (or whole eggs), milk (or buttermilk), and melted butter. Gently fold this egg mixture into the millet batter. Be careful not to overmix; a few lumps are okay!
  9. Cook the Pancakes: Heat a large skillet or griddle over medium heat and lightly coat it with vegetable oil. For each pancake, ladle about ¼ cup of batter onto the hot surface.
  10. Cook for about 3 minutes per side, until golden brown and cooked through.
  11. Serve and Enjoy: Transfer the cooked pancakes to a plate.
  12. Repeat with the remaining batter, adding more oil to the pan as needed.
  13. Serve warm with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt.

Nutrition

Calories: 283kcalCarbohydrates: 50gProtein: 8gFat: 6g

Tried this recipe?

Let us know how it was!