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
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)
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