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Meet millet, the up-and-coming super-grain that’s about to give quinoa a run for its money. Millet is a versatile, quick-cooking, gluten-free whole grain that’s loaded with protein, fiber, and nutrients. The only thing millet doesn’t have in common with quinoa? The price. Pound for pound, millet costs a fraction of what quinoa does, meaning even budget cooks can enjoy all millet has to offer.
Cooked millet will keep up to three days when stored in an airtight container in the fridge, so prepare extra to use in soups or salads, and as a base for stews and veggie dishes. If cooked millet seems dry, stir in 1 to 2 Tbs. water before reheating to help it soften and re-hydrate.
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 simmer 35 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.
- Serving Size 2 pancakes with ¼ cup compote
- Calories 346
- Carbohydrate Content 51 g
- Cholesterol Content 0 mg
- 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