Millet and Blueberry Pancakes

 

There is only one way to celebrate Shrove Tuesday (or Pancake Day) and that is by making (and eating) pancakes! These special edition pancakes are very low in sugar, high in protein and yes, they are vegan! They are thick, fluffy and perfectly sweet without a litre of syrup drizzled over.

I used millet meal along with some wholegrain spelt flour to make the pancakes. Millet is a great alternative to quinoa, but has a much milder taste and is also high in protein. Blueberries add a lovely sweetness to the batter and only a very small amount of additional sweetener is needed. You can use any non-dairy milk, I used home-made brown rice milk flavoured with pure vanilla.

Happy Shrove Tuesday!

Millet and Blueberry Pancakes

(makes 8 pancakes)

70 g millet meal

70 g wholegrain spelt flour

1 tablespoon baking powder

tiny pinch of salt

1/2 teaspoon ground cinnamon

250 ml non-dairy milk (rice, almond, quinoa, soy, hemp)

1 tablespoon virgin coconut oil (room temperature)

1 tablespoon brown rice syrup

125 g fresh blueberries

virgin coconut oil, for frying

1. Mix the dry ingredients in a bowl. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and lightly whisk to combine. Fold in the blueberries.

2. Heat a small frying pan on medium heat. Add a little bit of virgin coconut oil in the pan and cook the pancakes in small batches, a few minutes on each side. Serve warm.