Millet pancakes are a great idea for a healthy breakfast, a light dinner or a quick dinner. I prepared my pancakes with the addition of coconut milk, thanks to which they have an amazing taste, but you can use other plant or cow’s milk. The coconut note of pancakes and seasonal fruit – I chose raspberries make them delicious and will surely taste good to children as well.
Preparation
Place the millet in a sieve, pour hot water over it, and then rinse well. Put the groats into a saucepan, add a glass of coconut milk, half a glass of water and a pinch of salt and cook for about 15 minutes, covered, until the liquid is completely absorbed by the groats, stirring occasionally. Then turn off the heat and leave the pot with the groats covered for another 10 minutes.
Ingredients:
for about 12-15 pancakes
1/2 cup dry millet
1 cup coconut milk
1/2 cup water
2 eggs
2-3 tablespoons maple syrup/date syrup
3 tablespoons of potato starch
2 tablespoons of shredded coconut
2 handfuls of raspberries
Frying oil
To serve:
maple syrup
fresh raspberries
shredded coconut
mint leaves
Put the cooked groats into a bowl and leave to cool slightly, in the next step add the eggs and maple syrup, blend with a blender, but not completely until smooth. Add potato starch and coconut flakes to the prepared mass, mix everything with a whisk. Finally, add the raspberries and gently mix with a spoon until the ingredients combine. Heat up the pan and lightly grease it with fat, use a spoon moistened in cold water to put thin portions of dough (1 pancake-1 tablespoon of the mixture). Fry on both sides until golden brown (before putting the next portion of dough, remember to lightly grease the pan).