One of the first things I learned to cook was pancakes, such a simple recipe!
I’ve supercharged this recipe to maximise the nutrition. The combination of millet flour, brown rice flour and potato starch creates a soft and tasty pancakes. Millet flour is rich in prebiotic fibre which is great for gut health. It’s also a good source of protein, iron, B vitamins and potassium.
Happy sprouting, baking and cooking!
x Danielle
2 eggs
2 C milk (cow’s milk or almond milk)
¼ tsp seaweed flakes
¼ tsp sea salt
½ C brown rice flour
¾ C millet flour
2 tbs potato starch
2 tbs water (if required)
Olive oil
To serve:
Grated cheese
Cottage cheese
Mushrooms, cooked
Preheat your oven to 150°C, fan forced, this is to keep the pancakes warm as you cook them.
Crack the eggs into a bowl and add the milk, beat with a whisk until combined. Add the seaweed flakes, sea salt, brown rice flour, millet flour and potato starch. Continue to beat with the whisk until everything is combined and you have no lumps. If possible, it is best to set this aside for 30 minutes to an hour.
Check your batter, if it looks a little thick add the water and mix, it needs to have the consistency of pouring cream.
Heat a tablespoon of olive oil in a large frypan over a medium heat. Once the pan is hot add a ladle of the pancake batter, immediately tilt the pan in a circular motion so that the batter coats the bottom of the pan evenly.
Cook the crepe for 2 minutes then gently flip the pancake and cook the other side for only a minute. Pop the pancake onto a plate and put it in the oven to keep warm while you make the remaining pancakes.
You can serve the pancakes like this with a variety of different toppings, savoury or sweet. My favourite is to put the pancake back in the pan, spread the pancake with a thin layer of cottage cheese and then add a scatter of grated cheese. Once the cheese is melted fold the pancake in half and then fold it in half again. Cook on each side for a few minutes and then serve.
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