In order to still enjoy pancakes, here are two recipes with gluten free seeds
1 cup millet
2 cups milk
½ cup water
1 sea tsp salt
1 Tsp Raw honey
1/3 c plain natural yogurt
1 egg, lightly beaten
2 Tsp coconut oil
How to make it
1. In a medium saucepan, bring the millet, milk, water and salt to a boil, simmer for 20 mins or until the liquid has been absorbed
2. Stir in raw honey, yogurt, egg, and flour.
3. In a large skillet, heat the coconut oil. Drop the millet mixture into lumps about 3″ diameter and press with the back of the spoon to spread the batter more evenly.
Fry until golden brown, turning once, about 8 to 10 minutes in all.
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