alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Millet-Applejack Pancake

Share

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

Ad
Advertisement
Advertisement

READ THIS NEXT

Finding Hope
10 Reasons to Eat More Cranberries

10 Reasons to Eat More Cranberries

This small fruit comes packed with big benefits

Laura Newton

Laura Newton