Orange Millet Pancakes (gluten-free)

Total Time: 24 mins Preparation Time: 20 mins Cook Time: 4 mins

Ingredients

• 2 tablespoons raw sugar (sucanat or rapadura recommended)
• 1/4 cup whole millet
• 1 1/3 cups ground millet
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup whole milk
• 1 teaspoon orange zest
• 2 tablespoons extra-virgin olive oil
• 2 -3 tablespoons safflower oil (or canola oil)
• percent pure maple syrup
• 1/2 cup orange juice (fresh squeezed, with pulp)

Recipe

• 1 pulse the sugar in a spice grinder or food processor a few times, to make the sugar finer, but not a powder.
• 2 over medium-high heat, toast the 1/4 of whole millet in a dry skillet for about 5 minutes, or until the millet begins to pop and gives off a toasty aroma. set aside.
• 3 combine the flour, sugar, baking soda and salt in a small bowl and set aside.
• 4 in a separate bowl, beat the egg then add vanilla, milk, zest and stir to combine. whisk in the olive oil.
• 5 pour the wet ingredients into the dry ingredients and whisk until combined.
• 6 whisk in the 1/4 cup of toasted millet.
• 7 heat a cast iron pan or griddle over medium heat and allow to get very hot. rub the pan with a little bit of safflower oil.
• 8 *before scooping or pouring each pancake, stir the batter and scoop from the bottom, as the whole millet will settle.
• 9 scoop or pour 1/4 cup of the batter onto the griddle and cook for about 1-2 minutes on each side.
• 10 repeat until batter is used up.
• 11 meanwhile, over medium-low heat, combine the maple syrup and orange juice to gently warm it. drizzle over pancakes and garnish with an orange slice.