Ingredients

1 1/2 cups millet flour
1/2 tsp vegetable stock
1 Tbsp curry powder
1 tsp black pepper
2 Tbsp of kosher gelatin (substitute for 2 eggs)

1 pinch sea salt
1 - 2 Tbsp of extra virgin olive oil
1/2 - 1 cup of warm water or soy milk
2 Tbsp of hoisin sauce

Millet Pancakes with Hoisin Sauce Spread (Vegan)

James McDonald

Add all dry ingredients to a large bowl but add vegetable stock last, mix together then add olive oil, kosher gelatin and slowly add warm water or soy milk while stirring until the batter thickens or optional then let stand for 2 - 3 minutes while sitting add nonstick spray to nonstick pan on low heat then add pancake batter to pan and bring in between low to medium heat but let the millet cakes simmer for a while on both sides before browning on both sides because millet needs time to cook.



If vegan is not desired add any stock, eggs and milk to recipe.