Food Wizardry :: Birdfood Pancakes

I call these "Birdfood Pancakes" because one of the main ingredients is millet flour. As my husband and kids point out to me every time I use it, millet is bird food. But it's sooo good for people, too!

In fact, millet is one of the oldest human foods and believed to be the first domesticated cereal grain. It was a dietary staple in China before rice. In the Chinese language, the characters for "millet" and "mouth" make the word "harmony." How auspicious!

Millet is high in many minerals found to be deficient in children who exhibit symptoms of ADHD (like my liveliest older daughter). Millet is especially high in magnesium, which is referred to as "the calming mineral" because it signals muscles to relax. Hyperactivity, over-reactivity, and sleep disturbance are all indicators of magnesium deficiency. Millet is also high in zinc, a deficiency in which is associated with both ADHD and picky eating because it adversely affects the sense of taste. Millet is also high in iron, phosphorus, and the B vitamins (which is what you need more of when you live in Rain City and can barely drag yourself to the kitchen for coffee on even a sunny day!). In other words, they're important for energy. Millet is high in protein (about 15% by weight), and lower glycemic index (for a grain) so it doesn't cause such drastic blood sugar spikes (and subsequent crashes). It also boasts the versatility of being gluten-free. What's not to love?

Used alone, millet won't rise since it contains no gluten.  It can be used solo for flatbreads, or used with the addition of a gum (xanthan or guar; I prefer guar) or in combination with other flours that will rise.  Blended with other flours, millet adds a mild nutty sweetness.  I like it in cornbread instead of wheat flour, and we all love these fluffy pancakes.

This is a dairy-free Feingold Stage 1 recipe.  It is NOT gluten-free.  

Birdfood Pancakes

Ingredients:
1/2 c. whole spelt flour
1/2 c. millet flour
1/4 c. wheat germ
1/4 c. cashew meal
1/4 c. oat flour
1/4 tsp. guar gum
1/2 tsp. baking soda
2 tsp. baking powder
1/4 tsp salt
2 Tb. brown sugar
1 1/2 c. buttermilk*
1 egg, slightly beaten
3 Tb. canola oil (or  your oil of chioce)

* For a dairy-free buttermilk substitute add 2 Tb. Heinz distilled white vinegar to 1 1/2 cups oat milk and let it stand for 10 minutes to develop the flavor.  Using cocount milk works, too.  Don't worry about the curdling when you put the vinegar in, it's fine.

To make:

1. Make your buttermilk substitute (if using) and set aside.  
2. Combine dry ingredients in large mixing bowl.   
3. Add egg to the buttermilk and beat slightly.  
4. Add oil to buttermilk/egg mixture and stir well.
5. Pour buttermilk/egg/oil mixture into dry ingredients all at once.  Stir to combine being careful not to overmix.  The batter will thicken slightly as it sits because the guar gum is both a binding and thickening agent.  Don't be tempted to thin it.    
6. Pour 1/4 cup of batter at a time onto preheated skillet or griddle.  
7. When edges begin to look slightly dry and bubbles on top are popping, check bottom of pancake to make sure it is browned to your liking.    
8. Flip and brown the bottom to your liking.  (When you flip them, be sure to get the spatula under the entire pancake; these delicate puffy cakes will break apart if not supported.)     
9. Keep warm in an oven set on low/warm while you make the rest. 
10. Top with your favorite pancake toppings and munch.   

Enjoy!  This recipe makes about 15 pancakes.