For the millet pancakes
Other ingredients and spices
Preparation time approx. 15 minutes
Cooking / baking time approx. 15 minutes
Brewing / resting time approx. 30 minutes
For the pancakes, first, grind the oatmeal finely in a blender and place in a bowl. Then add coconut blossom sugar, vanilla, cinnamon and salt and stir.
Put the millet and the almond drink in the blender and puree finely. Then add the banana and puree again finely. Put the mixture in the bowl with the oat flakes, mix with a whisk to a lump-free dough and let rest for 30 minutes.
Then stir in baking powder and apple cider vinegar; heat a coated pan and use a brush to grease it with a little coconut oil.
Put a small ladle of the batter into the pan, smooth it out with the ladle and bake on each side over medium heat for approx. 1 minute. Then take them out of the pan and place them on a plate. Do the same with the rest of the dough.
Cover the millet pancakes with blueberries and serve sprinkled with xylitol powdered sugar.
Tip: Our quick orange and apricot jam goes well with it – without cooking. To do this, simply whip 100 ml of whippable soy cream until stiff, stir in 2 – 3 tablespoons of the jam and enjoy.
Nutritional values per serving