Fluffy Millet Pancakes (Vegan, Oil-Free, GF)

stack of fluffy millet pancakes with fruit on top

4.91 from 10 votes

Fluffy Millet Pancakes (Vegan, Oil-Free, GF)

If you are looking for a tasty and nutritious breakfast option, try making my fluffy millet pancakes! This 4 ingredient recipe is vegan, oil-free, gluten-free, lectin-free and tastes like classic pancakes.

Prep Time5

Cook Time10

Course: Breakfast

Cuisine: American

Keyword: egg-free, gluten-free, healthy vegan breakfast, millet, millet flour, oil-free, pancakes, vegan gluten-free pancakes, wfpb, wfpbno, whole grain

Servings:

Author: Camilla Saulsbury

Ingredients

2/3 cup millet flour
1/2 cup flaxseed meal (I recommend golden flaxseed meal)
1.5 teaspoons baking powder (certified gluten-free, as needed)
2 teaspoons coconut sugar (see notes for options)
1/8 teaspoon salt optional, but recommended
1.25 cups water (see notes for options)

US Customary - Metric

Instructions

In a large mixing bowl, whisk the millet flour, flaxseed meal, baking powder, coconut sugar, and optional salt.
Add the water, mixing until blended into a smooth batter. The batter will look loose when first mixed.
Let the batter stand for a minute, to thicken. Meanwhile, heat a nonstick griddle or large nonstick skillet over medium heat.
Once the griddle or skillet is hot, ladle in the batter (3 to 4 tablespoons) to form pancakes that are approximately 4 inches (10 cm) in diameter.
Cook for 2 to 4 minutes until several bubbles form on the surface. Using a spatula carefully flip each pancake. Cook the other side for 2 to 4 minutes until cooked through.
Serve with your favorite toppings, such as maple syrup and fresh fruit.

Notes

Storage: Store cooled, leftover millet pancakes in an airtight container in the refrigerator for up to 3 days or the freezer for up to 6 months.

Sugar Options: The coconut sugar can be replaced by an equal amount of maple syrup, brown sugar, granulated sugar, or agave nectar. The sugar can also be omitted, as desired.

Milk Instead of Water: Feel free to swap in an equal amount of your preferred nondairy milk (e.g., oat milk, almond milk, soy milk) for the water. If you do not need to the recipe to be vegan, you can also use dairy milk.

Nutrition