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Millet-Applejack Pancake

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Make the most of millet with this hearty breakfast or quick lunch by nutritional consultant Steve Parsons. Serve with maple syrup or with stir-fried vegetables on top. Makes one large or two medium-size pancakes.

Make the most of millet with this hearty breakfast or quick lunch by nutritional consultant Steve Parsons. Serve with maple syrup or with stir-fried vegetables on top. 

2/3 cups (165 ml) millet, cooked
1 small apple, grated
1/4 cup (60 ml) oat flakes
1/2 cup (125 ml) oat flour (grind flakes in an electric coffee grinder)
Dash cinnamon
Dash nutmeg
1 free-range egg, separated
1 Tbsp (15 ml) coconut butter or extra-virgin olive oil

In a bowl, mix millet, apple, oat flakes and flour. Add cinnamon and nutmeg. Add egg yolk then stir in enough water, a little at a time, to make a paste. Whip the egg white in another bowl and fold into mixture. The batter should be thick but not stiff. In a pan, heat oil then drop in a spoonful of batter and cook on both sides. Makes one large or two medium-size pancakes.

Source: alive #237, July 2002

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