Millet Flour pancakes & Maple Roasted Rhubarb

Posted by Romy Lawson on

Millet Flour pancakes (adapted from the Edible Garden)

Makes 8 medium sized pancakes


  • 1 cup millet flour
  • 2/3 cup nut milk (I used Coco quench)
  • 2 egg
  • 1 tsp baking powder
  • 1-2 TBSP maple syrup (depending on how sweet you want it)
  • A pinch of cinnamon
  • A pinch of celtic sea salt
  • Olive oil, Coconut oil or grass-fed butter for cooking
  • Toppings- sesame seeds, cacao nibs, and an extra drizzle of maple syrup (had a bit of a sweet tooth this day)


Add the millet flour, salt, baking powder & cinnamon in a large bowl- mix well

Add the nut milk and eggs to this and mix (use a whisk if you can to get rid of lumps)

Mix gently until combined

Heat a pan add small amount of oil/butter to it

Pour slowly and a small amount, let the batter spread to form circle

Cook on both sides until golden brown

Add more oil/butter as needed

Topped with sesame seeds, cacao nibs & rhubarb

Maple Roasted Rhubarb


  • 2-3 TBSP maple syrup
  • 1/4 cup water
  • 3 stalks organic rhubarb


Pre-heat oven 180 celsius

Wash & chop rhubarb and place in baking tray

Drizzle maple syrup onto rhubarb and water into the tray and toss to cover

Roast it in the oven until soft (should be about 10-15 minutes- keep an eye on it)








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