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Breakfast: Millet and Raspberry Pancakes

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Breakfast: Millet and Raspberry Pancakes

The perfect breakfast: millet and raspberry pancakes recipe with a picture and simple step-by-step instructions.

  • 100 g Ground millet flakes
  • 100 g Ground oatmeal
  • 1 tsp Cinnamon
  • 1 tsp Vanilla extract
  • 125 ml Milk
  • 2 Pc. Bananas
  • 1 tbsp Maple syrup
  • 1 pinch Salt
  • 1 tsp Tartar baking powder
  • 150 ml Sparkling water
  • 125 g Raspberries
  • Coconut oil for frying
  1. Puree the bananas with milk and maple syrup. Mix millet and oat flour with baking powder, salt, cinnamon and vanilla and stir into the liquid mixture. Slowly stir in the mineral water and finally carefully fold in the raspberries.
  2. Melt coconut oil in a pan and spread about 2 – 3 tablespoons of batter into a small circle for each pancake. When the dough has bubbles on top, turn and bake for about 2 minutes.
Dinner
European
breakfast: millet and raspberry pancakes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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