Millet Pancakes with Avocado and Eggs
These pancakes are a great savoury dish perfect for breakfast or lunch. If you want sweet pancakes instead, add 50g of sugar to the batter or sprinkle with sugar once cooked. The batter can easily be made dairy free by swapping the milk to a dairy free milk alternative.
Credited to: Coeliac UK
Kcal: 465.0
Serves 4
10 mins prep
10 mins cooking time
Ingredients
- 125ml milk
- 1 tsp lemon juice
- 125g millet flour
- 25g cornflour
- 25g millet flakes
- 2tsp baking powder *
- Pinch salt
- 5 eggs, divided
- 3 tbsp melted butter
- 2 avocados
Notes: * Check Coeliac UK's Food & Drink Information for suitable products
Method
- In a medium bowl whisk together the milk and lemon juice.
- In a large bowl whisk together the millet flour, cornflour, millet flakes, baking powder and salt
- Add one egg to the milk then gently mix together with the dry ingredients until combined
- Warm a large non-stick frying pan over a medium heat. Give the pan a few minutes to fully heat up. Add a small amount of oil or to the pan to coat the bottom
- Carefully pour a ladle of batter to the greased and heated pan. Let this cook about 3-4 minutes or until you notice bubbles around the top of the pancake and edges have set. The pancake should easily lift up with a spatula when ready. Flip over and cook 2-3 minutes on the other side or until golden brown
- Transfer to a plate and repeat process with remaining batter until complete; you should get 8 pancakes
- Serve warm with poached egg and fresh sliced avocado.
Nutritional information per serving
Kcal
465
Fat
30.3g
Carbs
30.5g
Protein
15.6g
Fibre
6.5g
Sugars
2.7g
