Permaculture for the Body

Danny’s Favorite Millet/Quinoa Pancakes

You guys, I truly never thought this day would come.

I have never in my life been considered a “good cook”. I am not the person you ask to help with your local bake-sale, nor am I the person who hosts beautiful dinner parties.

But I did it!

I have created my own recipe, and it is so good, I have been asked to share it!


Yes! Someone wants my cooking…REPLICATED! This is coming from the twenty-something who used to be hesitant to make complicated dishes, like baked-potatoes, or boiled eggs, and here I am formulating my own recipe and sharing it with the world!

Last year my husband and our neighbor started boiling down our own maple syrup, and it is AMAZING! So, needless to say, I was forced to find a pancake option we felt good about eating large quantities of. I started with a variety of different quinoa based recipes, but happened to use millet one day, and fell in LOVE! Soon people started asking for the recipe, but I realized I no longer had one! I had been mixing and flipping based on my own design! Now, I could spend more time explaining how and why I change it based on what is nearest at hand. But instead, I am just going to throw something at ya, and hope you enjoy tweaking it as much as I have!

I will note that this recipe was created for a house of 5 people, 3 of which are large eaters. So, this recipe should serve 4-8 people, depending on your portion sizes. 🙂

Also, I like to use this griddle to make our pancakes.

Danny's Millet/Quinoa Pancakes

  • Servings: 6-8
  • Print

Fluffy, Filling and Protein-Packed, Gluten-free Pancakes.



  • 2 cups Cooked Millet
  • 1 1/2 cup Quinoa Flour (or any gluten-free flour of choice)
  • 1 Tablespoon Baking Powder
  • 1 tsp Salt
  • 4 Eggs (or ground flaxseed mixed with water…about 3/4 cup worth)
  • 2 Tablespoons Coconut Oil (melted)
  •  3 Tablespoons Sweetener of choice (I usually use Stevia…maple syrup, honey, agave are other choices)
  • 1 tsp vanilla
  • Sprinkle of cinnamon (1 tsp, if you like to measure ;))
  • 1/2 cup Dairy-free Milk (I use almond milk…and feel free to add more for thinner pancakes)


  1. Mix 1 cup millet and 4 cups water and bring to boil. Boil until water and millet mix well (5-10 minute). Then turn off heat, and allow to sit for 5-10 minutes.
  2. Mix all ingredients as listed (you will not need to melt your coconut oil, if you millet is fresh and warm)
  3. Cook pancakes on a griddle or in a frying pan with coconut oil as needed.

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