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Orange Millet Pancakes


In this recipe, millet is divided; some is freshly ground into flour and some is toasted whole to add a layer of texture to the batter. Not only are these pancakes rich in iron, protein, potassium and B vitamins, but they also are spruced up with a burst of orange zest and fresh squeezed juice, making them a tasty alternative to the traditional pancake.


1 1⁄3 cup
whole millet
1⁄4 cup
whole millet
2 tbsp
natural sugar (such as Sucanat or rapadura)
1 tsp
baking soda
1 tsp
sea salt
1⁄2 tsp
vanilla extract
1 cup
whole milk
1 tsp
orange zest
2 tbsp
extra-virgin olive oil
2 tbsp
safflower oil (plus more if needed)
1 1⁄2 cup
100 percent pure maple syrup
1⁄2 cup
fresh squeezed orange juice with pulp


Ground 1 1/3 cup of millet in a grain mill or spice grinder until it is flour. Over medium-high heat, dry toast the 1/4 cup of millet in a skillet for about 5 minutes, or until the millet begins to pop and gives off a toasty aroma. Next, quickly pulse the sugar in the spice grinder to make the sugar finer but not into a powder.

Combine the flour, sugar, baking soda and salt in a small bowl and set aside. In a separate bowl, beat the egg. Add vanilla, milk, zest and stir to combine. Using a whisk, stir in the olive oil.

Pour the wet ingredients into the dry bowl and whisk until combined well. Finally, whisk in the 1/4 cup of toasted millet.

Heat a cast iron pan or griddle over medium heat and allow to get very hot. Place a little bit of safflower oil (or other high heat oil) in the pan and scoop 1/4 cup of batter into skillet. Cook for about 1-2 minutes on each side, once pancake batter begins to bubble and when it turns golden brown. Repeat until batter is used up, but be sure to stir the batter and scoop from the bottom each time as the millet will settle.

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.

Orange Millet Pancakes


5-inch pancakes
SourceCopyright 2010, S. Nester, original recipe
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes