Holistic Gluten-Free Pancakes (Millet Version)

Description

These pancakes are made with warming, cooked ingredients that support healthy digestion. The combination of millet, white rice, buckwheat, and sweet rice creates a balanced flour blend that’s less prone to burning while supporting your constitution. Millet is excellent from both TCM and Ayurvedic perspectives - it dispels dampness, supports digestion, and tonifies Qi. Cooking with ghee kindles digestive fire (Agni) and helps the body absorb nutrients.

Ingredients

Dry Ingredients

110g white rice (to grind into flour)
70g buckwheat groats (to grind into flour)
55g millet seeds (to grind into flour)
65g (1/2 cup) sweet rice flour (already ground)
90g (2/3 cup) tapioca starch
50g (1/4 cup) sugar (coconut sugar or regular)
1 tablespoon + 2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon xanthan gum (optional, for texture)

Wet Ingredients

4 large eggs
480ml (2 cups) milk of choice
90ml (6 tablespoons) melted ghee, plus more for cooking
2 teaspoons vanilla extract (optional)

Equipment

Flour mill (stone mill)
Large mixing bowl
Medium mixing bowl
Whisk
Cast iron skillet or non-stick griddle
Measuring cups and spoons
1/4 cup measure or ladle

Instructions

Step 1 - Grind Fresh Flours

Grind 110g of white rice in your flour mill until it becomes a fine flour. Transfer to a large bowl. Then grind 70g of buckwheat groats until fine and add to the same bowl. Finally, grind 55g of millet seeds until fine and add to the bowl with the other flours.

Step 2 - Combine All Dry Ingredients

To the bowl with your freshly ground flours, add 65g (1/2 cup) sweet rice flour, 90g (2/3 cup) tapioca starch, 50g (1/4 cup) sugar, 1 tablespoon + 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon xanthan gum (if using). Whisk everything together thoroughly for about 30 seconds to ensure the baking powder is evenly distributed.

Step 3 - Prepare Wet Ingredients

In a separate bowl, crack 4 eggs and whisk them well. Add 480ml (2 cups) of milk, 90ml (6 tablespoons) of melted ghee (make sure it’s just warm, not hot), and 2 teaspoons vanilla extract if using. Whisk until completely smooth.

Step 4 - Combine Wet and Dry

Pour the wet ingredients into the dry ingredients. Whisk until smooth and well combined - unlike wheat-based pancakes, you don’t need to worry about over-mixing gluten-free batter. The batter should be thick but pourable, similar to a thick yogurt consistency. If it seems too thick, add 30-60ml (2-4 tablespoons) more milk.

Step 5 - Rest the Batter

Let the batter rest for 5-10 minutes on the counter. This allows the flours to fully hydrate and prevents grittiness. You’ll notice the batter thickens slightly - this is normal.

Step 6 - Heat Your Cooking Surface

Heat a cast iron skillet or non-stick griddle over MEDIUM-LOW heat (this is especially important with this recipe to prevent burning!). If using an electric griddle, set to 325-350°F. Add about 1/2 teaspoon of ghee and let it melt and coat the surface. Test if it’s ready by flicking a drop of water onto the surface - it should sizzle gently, not violently.

Step 7 - Cook the Pancakes

Pour about 60ml (1/4 cup) of batter for each pancake. Cook for 3-4 minutes on the first side until you see bubbles forming around the edges and the edges look set. Resist the urge to flip too early! Be patient - this lower heat means they need the full time.

Step 8 - Flip and Finish

Flip carefully and cook for another 3-4 minutes on the second side. The reduced sweet rice content makes these less prone to burning, but still monitor the heat. If they’re browning too quickly, turn the heat down even lower.

Step 9 - Keep Warm

Transfer cooked pancakes to a plate and keep warm in a low oven (95°C/200°F) while you cook the remaining batter, adding about 1/2 teaspoon more ghee to the pan between batches.

Notes

TCM Perspective

Millet is in the “Tonify Qi” and “Dispel Dampness & Phlegm” categories - perfect for your constitution
Sweet rice and buckwheat tonify Qi and warm the digestive system
Ghee is moistening and helps prevent dryness
Eating these warm supports healthy Spleen Qi
The combination of grains provides balanced, sustained energy

Ayurvedic Perspective

Cooking with ghee kindles Agni (digestive fire)
Sweet rice is especially nourishing for Vata types
Millet is light and easy to digest
Buckwheat in moderation adds grounding energy
Eating a warm, cooked breakfast supports optimal digestion throughout the day

Why This Version Burns Less

Reduced sweet rice flour content (from 1 cup to 1/2 cup) means less natural sugar to caramelize
Millet adds structure without the burning tendency of sweet rice
The multi-grain blend creates more balanced cooking properties

Personal Note

These pancakes avoid nuts/walnuts entirely, which helps maintain a cleaner tongue coating. The millet addition specifically supports your goal of dispelling dampness.

Storage

Let leftover pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days, or freeze them with parchment paper between each pancake for up to 2 months. Reheat in a toaster or warm oven.

Topping Suggestions

Ghee and raw honey (avoid if tongue coating returns)
Fresh berries (warming effect when cooked briefly)
Stewed apples with cinnamon (excellent for Spleen Qi)
Date syrup or maple syrup
Ghee with a sprinkle of cinnamon