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Millet and Oat Spiced Pancakes

My attempt to make pumpkin pancakes did not quite make it this time. Although, after a few test rounds, I ended up with a nice light batter, fluffy, filling and pumpkin-spiced. Pretty simple to make, now that I got the ingredients set! The millet gives them a sweet vanilla flavour, and is a source of magnesium and B vitamins. These are a great alternative compared to the traditional flapjacks that can be loaded with sugar and refinded white flour. I still have a full ziplock bag full of pumpkin wedges, pumpkin curry anyone?

  • yields

    2 servings (approximately 7-10 pancakes)
  • prep time

    5 minutes
  • cook time

    15 minutes


  • 1/2 cup
    millet, ground into a flour
  • 1/2 cup
    out flour
  • 1/8 cup
    coconut sugar
  • 2 Tbs
    arrowroot flour
  • 3/4 tsp
    baking powder
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    xantham powder (as a binder)
  • 1/4 tsp
    sea salt
  • 1 cup
    almond milk or other milk alternative
  • 3 Tbs
    melted coconut oil, divided
  • 1
    egg, lightly beaten
  • 1
    organic apple, grated
  • organic maple syrup and butter or ghee (for serving)
  • Method

  1. Mix all the dry ingredients together in a small bowl.
  2. Then in another bowl, mix all the wet ingredients, reserving 1 Tbs of the oil.
  3. Pour the dry mixture into the wet bowl and whisk batter together lightly just until combined. Consistency should be thick but runny.
  4. In a cast iron or heavy bottom pan on medium-low heat, melt a couple drops of oil to coat bottom.
  5. With 1/3 measuring cup, pour batter in the center. Cook for about 2-3 minutes on each side. Repeat with remaining batter.
  6. Serve with the butter or ghee, grated apple and maple syrup if desired.