December 29, 2013

Millet Winter Squash Savory Pancakes

This is actually a remake of my buckwheat savory pancakes. I have made and played with it enough times that I am ready to try it with different grains/seeds. Millet is one of our favorite grains. It provides a host of nutrients, has a sweet nutty flavor, and is considered to be one of the most digestible and non-allergenic grains available. It is one of the few grains that is alkalizing to the body.. Read more about the benefits of millet here:

Millet has a nutty texture and is very suitable for pancakes and crepes. It is also great as a substitute for rice or couscous. This recipe can be made with whole millets or with millet flour. It is wholesome with protein rich millet, good fat from coconut and coconut oil, and added nutrition from the veggies.

I would also like to introduce another kitchen utensil thru this blog, which is my new Greenpan.
I had discarded all my non-stick pans long ago and had to switched to cast iron griddles and stainless pans. Sometimes though, you wish you had a non-stick pan which has the convenience of non-stick properties and at the same time the coating is less harmful to your body and the environment. Like any other non-stick pan, you can extend the life by using it with care and on low-medium temperatures. You can also read a professional review about it here.

  • Pearl millet - 3/4 cup (see notes)
  • Homemade yogurt - 3/4 cup (For vegan version, use 3/4 cup homemade coconut milk + 1 Tbs ACV)
  • Winter squash - 1 cup (grated)
  • Shredded coconut - 1/2 cup
  • Coconut oil - 2 Tbs
  • Green chilly - 1-2
  • Fresh ginger - 1 tsp (grated)
  • Sea salt - as per taste
  • Baking soda - 1/2 tsp
  • Lemon juice - 1 Tbs.

  1. Powder millet using a dry blender. This will yield approximately 1 cup of millet flour. (If you have millet flour, just use 1 cup of flour) 
  2. Soak overnight in yogurt or for a few hours. (for a vegan version, soak in 3/4 of coconut milk with a tablespoon of apple cider vinegar) 
  3. To the soaked millet batter, Add grated squash, coconut, green chilly, ginger, salt and coconut oil and keep aside for 10-15 minutes.
  4. Just before making pancakes, mix baking soda and lemon juice and add to the batter and mix well.
  5. Heat a griddle on medium heat and make pancakes.
  6. Makes about 9 small pancakes, serves 3.

Notes: You can also soak whole millet overnight or for a few hours in yogurt. When you are ready to make pancakes, grind the millet along with soaking liquid to a thick batter. Mix in remaining ingredients and continue from step 3 in the above recipe.

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Healthy Vegan Friday

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