Blueberry Millet Pancakes

Quick and easy gluten-free pancakes topped with date syrup.

Blueberry Millet Pancakes

  • 2/3 cup millet flour
  • 1/3 cup brown rice flour
  • 1 tbsp date sugar
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 cup water
  • 1/3 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/2 cup blueberries

In a medium bowl, whisk together flour, date sugar, baking powder and cinnamon. Add water, applesauce and vanilla and stir to combine. Fold in blueberries and let batter rest for 5 minutes. Heat a non-stick griddle to medium. Flip each pancake when bubbles appear and outer edge starts to firm up. Top with fresh fruit and date syrup. Serves 2.

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