2 tablespoons ground ﬂax seed
¼ cup water
1 ½ cup millet ﬂour
2 ½ teaspoons baking powder
¼ teaspoon sea salt (try pink Himalayan if you can get)
¼ teaspoon baking soda
½ teaspoon cinammon
1 large overripe plantain, peeled (the browner the better)
1 cup plus 2 Tablespoons almond milk
½ teaspoon vanilla extract (optional)
2 teaspoons vegetable oil
- To make an egg substitute, add the ﬂaxseed to water in a small bowl and stir. Let sit for ﬁve minutes until thickened with an egg-like consistency.
In a medium bowl whisk together the millet ﬂour, baking powder, sea salt, baking soda, and cinnamon.
In a blender add the plantain, almond milk, vanilla extract (optional) and ﬂax seed mixture. Puree until the mixture is smooth.
Add the plantain mixture to the ﬂour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. Add more milk (if necessary) to create a pourable batter. Allow the batter to sit for about ﬁve minutes.
Meanwhile, add 2 teaspoons of oil to a griddle or non-stick pan and preheat. Drop ¼ cup of batter onto the griddle for each pancake, spacing them apart by about 2 inches. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puﬀed, 1 to 2 minutes more. Use a spatula to transfer the pancakes to a serving plate. Wipe the griddle clean, add more oil, and repeat.
Recipe contributed by ATOAH Ambassador Tiﬀany Davis.