Average: 5 (1 vote)
Active time
15 minutes
Total time
30 minutes

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 

  1. 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. 
  2. In a medium bowl whisk together the millet flour, baking powder, sea salt, baking soda, and cinnamon.

  3. In a blender add the plantain, almond milk, vanilla extract (optional) and flax seed mixture. Puree until the mixture is smooth.

  4. 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. 

  5. 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


Calories: 280
Fat: 7g
Saturated Fat: 0g
Sodium: 550mg
Carbohydrates: 52g
Fiber: 5g
Sugar: 7g
Protein: 6g

Yield: 4

How'd it Taste?

This recipe is great for gluten, corn, sugar free diets. Pancakes are light and fluffy. Delicious with nuts and berries on top

Review this Recipe