Zutaten für Orange Millet Pancakes Gluten Free
- Raw Sugar
- Millet
- 1 teaspoon baking soda
- Sea Salt
- 1 large egg
- Vanilla Extract
- Whole Milk
- Orange Zest
- 2 tablespoons olive oil
- Safflower oil for greasing pan
- Pure Maple Syrup
- 2 tablespoons orange juice
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Zubereitung von Orange Millet Pancakes Gluten Free
- Pulse 2 tablespoons of granulated sugar in a spice grinder or food processor until finely granulated, but not powdered.
- In a dry skillet over medium-high heat, toast 1/4 cup of whole millet for about 5 minutes, or until it begins to pop and becomes fragrant.
- Set the toasted millet aside.
- In a medium bowl, whisk together 1 cup gluten-free all-purpose flour blend, 2 tablespoons granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 large egg, 1 teaspoon vanilla extract, 1/2 cup milk (dairy or non-dairy), and the zest of 1 orange.
- Whisk in 2 tablespoons olive oil.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined.
- Gently fold in the 1/4 cup of toasted millet.
- Heat a cast iron skillet or griddle over medium heat until very hot.
- Lightly rub the pan with safflower oil.
- Stir the batter before each pancake, scooping from the bottom to incorporate the millet.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 1-2 minutes per side, or until golden brown.
- Repeat until all batter is used.
- While the pancakes cook, gently warm 1/4 cup maple syrup and 2 tablespoons orange juice in a small saucepan over medium-low heat.
- Serve the pancakes drizzled with the warm maple-orange syrup and garnished with an orange slice.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
19g
Fat
7g
Carbs
9g
