I never knew how much I loved pancakes until I headed off to college. No kitchen=no pancakes. So sad, I know. Whenever I’m home, I am sure to eat pancakes at some point. Heck, last time I was home, I ate pancakes for breakfast, lunch, and dinner. Don’t judge. They were delicious.
So I love pancakes. I also love leftover grains. I will cook some quinoa, wheat berries, brown rice, millet, whatever and then have some leftover. Last night, I made dinner and was sure to cook extra millet.
I love pancakes + leftover millet=Millet Pancakes. Sounds good to me.
Single Serving Pumpkin Millet Pancakes with Caramelized Bananas
- 1/2c cooked millet (can sub any cooked grain you have)
- 1/4c canned pumpkin
- 1 egg white
- 1/2tsp vanilla extract
- 1/3c milk of choice
- 1Tbsp protein powder (I used vanilla whey)
- 1Tbsp psyllium husks (can sub ground flax seeds)
- 1tsp pumpkin pie spice
- Optional: sweetener (if you aren’t making the caramelized bananas or like your pancakes sweeter, add stevia, agave, maple syrup, or any sweetener of choice)
- 1/2Tbsp coconut spread (can sub vegan butter, coconut oil, or regular butter)
- 1Tbsp brown sugar
- 1 banana (one with brown spots works best)
- 1/2tsp pumpkin pie spice
- Slice the banana and then set aside.
- In a saucepan, over medium heat, add the coconut spread. Move it around the pan so it melts and covers the surface.
- Add the brown sugar and using a spoon, mix into the coconut spread. It will become a caramel color and smell good.
- Once the brown sugar and coconut spread are combined, add the banana.
- Continue to stir until the caramel coats the banana.
- Add the pumpkin pie spice and stir some more.
- Continue to stir until the you can smell banana and everything is mixed together.