Passover’s coming up, which means latkes! Switch things up a bit and make these millet pancakes. They will remind you of the good old-fashioned potato latkes your mom used to make but baked instead of fried and with my new friend, millet. They are super easy to make, too. (I’ve been promising that so much latey, have you stopped believing me?)
Millet Latkes — adapted from Clean Food
- 1 cup dry millet, rinsed and drained
- 2 1/4 cups water
- 1/2 cup shredded carrots (I processed them in my food processor but with a regular blade not the shredder blade — worked out fine)
- 1 yellow onion, finely chopped
- 1 tablespoon olive oil
- 1/4 cup oat flour (any flour will do here)
- 1 teaspoon salt
- freshly ground black pepper, to taste
- Prepare millet by combining with water in a medium pot. Bring to a boil, cover and reduce heat. Let simmer on low for about 25 minutes, until liquid is absorbed.
- Meanwhile, saute onion and carrot in olive oil over medium heat for 8 minutes, until soft. Remove from heat.
- Add cooked millet to onion mixture and stir to combine. Add salt and pepper, to taste, and then add flour, a little at a time, until mixture comes together. Let cool a bit.
- Preheat oven to 350 and lightly grease two baking sheets. Use an ice cream scoop to scoop mixture onto baking sheets and flatten with your hands to make pancakes. Bake for 10 minutes, carefully flip using a spatula, and bake for 10 minutes more. Enjoy warm with applesauce or maple syrup.
Yield: About 10 latkes