Whole Grain Oat & Millet Pancakes with Shaved Apples
Prep time
Cook time
Total time
Incredible whole grain pancakes that are as nourishing as a bowl of oatmeal. The prep time is mostly inactive; as long as you remember to start these the night before, they take almost no time in the morning.
Serves: 2 (about 16 pancakes)
  • ¾ cup steel cut oats or whole oat groats
  • ¼ cup millet, or another whole grain, or more oats
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple sugar, brown sugar, maple syrup, or honey
  • ¼ teaspoon sea salt
  • 1 egg
  • 1 tablespoon coconut oil or butter
  • 1 apple
  • Maple syrup (optional)
  1. The night before, combine the oats and millet in a small bowl. Add water to cover by a few inches, then stir in the vinegar. Leave on the counter overnight.
  2. In the morning, drain off the water from the grains using a fine mesh strainer. Rinse the grains well and drain again. Add to the blender with ⅔ cup of water, the sugar, and the salt. Blend on the highest setting for a minute or two, until very smooth. Add the egg and blend again. The batter should be pourable but not watery--like any other pancake batter. If it's too thick, add water by the tablespoon, blending as you go, until you reach the right texture.
  3. Heat a cast iron skillet or frying pan over medium-low heat for 5 minutes. Add about 1 teaspoon of butter or coconut oil, let it melt, then use about ΒΌ cup of batter to make a pancake. When bubbles start to show, 2 to 3 minutes, flip the cake. Cook another 2 minutes, then remove from the pan. Repeat til there's no more batter, adding a little more butter and oil to the pan if the pancakes start to stick.
  4. Meanwhile, core the apple. When the pancakes are ready, pile up a stack and use a mandoline to shave slices in a pile on top. Serve with maple syrup.
  5. You can store leftovers in the fridge for a couple of days.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2015/09/whole-grain-oat-millet-pancakes-with-shaved-apples.html