Whenever I used to visit my grandparents in their village in India, I used to look forward to my grandma’s cooking. She used to cook on a wood burning stove and make bread with millet flour and various spicy vegetarian dishes that are not available outside India. We would eat them with millet chappatis (bread) topped with freshly churned butter. We finished off the meal with a cool glass of fresh buttermilk. Yum. The millet bread was to die for when topped with butter. It was warm and soft and just melted in your mouth. I was fascinated with the way fresh butter was made by churning.
It takes practice to make the millet bread since it breaks very easily when making it. One of these days, I will try it and post a video since it is hard to explain the process of making it. Until then, I decided to experiment making pancake with millet due to the reasoning that if the breads come out soft, why not pancakes. I am glad that I did since the pancake came out excellent and my wife and daughter loved it.
The last post I mentioned that my daughter has become gluten intolerant. Since then I have taken it upon myself to start experimenting with gluten-free recipes. My daughter loves pancakes and it is also her favorite breakfast food. The last few week, I have been trying the pancake recipes from the various gluten-free blogs, prepackaged mixes and also experimenting on my own. Some of the recipes from the blogs came out quite good but the ready made mixes, not so much. The pancakes came out tasting like cardboard or looked unappetizing. The end result of my experimentation was excellent. Not only did it look appetizing but it came out fluffy and really tasty. Even if you are not gluten intolerant, you should give this a try.
I have started tagging all the recipes that I make as gluten-free where applicable as several Indian recipes are gluten-free. To find all the gluten-free recipes, either search on this site or click on the Recipe link on the top left of this page to see a categorized list of recipes.
Gluten-free Millet and Oat Pancake
This pancake comes out nice and fluffy just like the regular pancakes with a nice golden-brown color. If you are dairy intolerant, then see the recipe substitute for eggs
Preparation time: 10 minutes
Cooking time: 2-3 minutes per pancake
Ingredients:
1 egg, lightly beaten
(or 1 1/2 teaspoon egg replacer mixed with 2 tablespoons of water in a small bowl)
1/4 cup oat flour
1/2 cup millet flour
2 tablespoon arrowroot powder
1/4 teaspoon xantham powder
3/4 teaspoon aluminum-free baking powder
1/4 teaspoon salt
1/8 cup natural granulated sugar (evaporated cane sugar)
1 cup rice milk
1 tablespoon, melted, organic coconut oil
1 apple, grated (optional)
Directions:
Combine all the dry ingredients from oat flour to sugar in a medium bowl. Then add the rice milk, coconut oil and egg (or egg replacer) and whisk it really well so there are no lumps. Ad the grated apple, if using. With the pancakes that are made with gluten flours, you do not want to overmix. But with the gluten-free flours, you have mix it really well so there are no lumps in the batter.
Heat the skillet or pan on medium heat and brush it with a little butter (or a butter replacement). Once the pan is ready, add 1/3 cup of the batter (or a small deep ladle of batter) to the pan. Cook until it is golden brown and then flip with a spatula and cook until it is golden brown.
Serve with a dab of butter and warm maple syrup.
Makes about 4-5 pancakes
Related Recipes
Poha (Spiced Pressed Rice)
This is a lightly spiced dish made with pressed rice (or poha) along with potatoes and onions. It is part of an Indian breakfast accompanied with hot masala chai.
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i love millet chappati with traditional garlic chutney. Even, I am looking forward to visit India next time and wish to post the Millet bread recipe video or step-by-step pics. I know, they make very beautiful pizza size bread by hands only. (on chulha).
I am really surprised to see millet flour in your pancakes. Your pancakes come out very fluffy and perfect! 
btw, what’s a xantham powder? Pardon my ignorance.
Well, I love pancakes too…any time.
this looks delicious!
Sonia, thanks for your comment. Millet Chappati and garlic chutney does sound good! Millet is a good flour since it is very light. Hence the reason the pancakes came out fluffy. Xanthan gum is used to give the dough or batter a “stickiness” that would otherwise be achieved with the gluten.
Millet bread ,sev-tameta shaak, and a sliced red onion = Heaven!! I loved going to my grandparent’s home in the village too….the food tasted so much better there!
this pancake is interesting!
I have recently become aware that I am gluten intolerant. We have a Sunday morning pancake tradition, and your recipe saved the day. These were delicious this morning. I even prefer these pancakes now! Thanks for posting.
Hi Denise
I am glad you like my gluten-free pancake recipe. My daughter used to be gluten-intolerant and I had to figure out a pancake recipe that is gluten-free. Nowadays, even though we are not gluten-intolerant, we still prefer to eat this pancake instead of the regular pancake! I am really glad you liked it and thanks for the compliments! You made my day.
Sanjay
Denise,
I was wondering how you found my site and recipe?
Thanks
Sanjay