How to make this northern gluten-free pancake
The millet flour in funkaso makes it a gluten-free, vegan, and a healthier option.
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![Canyon in Colorado, framed by Aron Ralston [Randall James/PAP/EPA]](data:image/svg+xml;charset=utf8,%3Csvg%20xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg'%20width%3D'100'%20height%3D'100'%20data-ring-placeholder%3D'1'%3E%3C%2Fsvg%3E "Canyon in Colorado, framed by Aron Ralston [Randall James/PAP/EPA]")
Though they look like pancakes, the millet flour in funkaso makes it a gluten-free, vegan, and a healthier option.
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Ingredients:
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1 cup millet flour
½ cup and 2 tbsp of lukewarm water
Salt or sugar
Margarine or oil
Preparation
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1. Sift the millet flour into a bowl and slowly pour in the water, mixing constantly.
The mixture should be smooth, similar to pancake batter. If deciding to make the sweet version, add some sugar, preferably brown, otherwise just use salt.
2. Cover the bowl with cling wrap and set aside for 4 hours or overnight.
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3. Heat your pan and melt your butter. If making the sweet version replace the margarine with oil. During this time, whisk the batter.
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4. When the butter melts, ladle the batter onto it, creating round pancakes.
5. Flip when the bottom looks crispy. When both sides are ready, remove the funkaso from the griddle.
Serve warm with honey, smoked almonds and yoghurt.
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