Apple-Millet Pancakes


Millet cooked in apple juice makes a tender, flavorful base for these brunch beauties. Be sure to use a wide turner or spatula when flipping these light, delicate pancakes.

  • 6Servings



  • 2 Tbs. vegan margarine or butter
  • 3 cups peeled, grated Granny Smith apple (from 3 medium apples)
  • 1/4 cup maple syrup
  • 1 Tbs. lemon juice
  • 1/8 tsp. salt


  • 2 cups unsweetened apple juice
  • 1/3 cup millet
  • 1/2 cup unsweetened almond milk
  • 4 large egg whites
  • 1 Tbs. vegetable oil
  • 1 medium Granny Smith apple, peeled and grated (1 cup)
  • 1/2 cup almond flour
  • 1/8 tsp. ground fennel


1 | To make Compote: Melt margarine in small saucepan over medium heat. Stir in apples, and sauté 3 to 4 minutes. 2 | Reduce heat to low, and add syrup, lemon juice, and salt. Cover, and cook 15 minutes, or until apples are softened and mixture is thickened, stirring occasionally. 3 | To make Pancakes: Bring apple juice to a boil in small saucepan. Stir in millet, reduce heat to medium-low, cover, and simmer35 minutes. Remove from heat, and let stand 5 minutes. Uncover, stir, and cool. 4 | Whisk together almond milk, egg whites, and oil in medium bowl. Fold in millet, apple, almond flour, and fennel. 5 | Heat non-stick skillet over medium-low heat, and coat with cooking spray. Spoon out 1/4 cupful batter for each pancake, and lightly flatten into rounds. Cook 10 to 12 minutes, turning once, or until browned on both sides. Repeat with remaining batter. Top Pancakes with Compote.

Nutrition Information

  • Calories: 346
  • Carbohydrate Content: 51 g
  • Fat Content: 14 g
  • Fiber Content: 4 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 179 mg
  • Sugar Content: 33 g