Millet Flour pancakes (adapted from the Edible Garden)
Makes 8 medium sized pancakes
Ingredients
- 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)
Method
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
Ingredients
- 2-3 TBSP maple syrup
- 1/4 cup water
- 3 stalks organic rhubarb
Method
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)
Use it on EVERYTHING
Enjoy!