FLUFFY MILLET PANCAKES
Yields 4 servings

Ingredients:

Dry:

3/4 C. PureLiving Sprouted Millet Flour

2 Tbsp. PureLiving Sprouted Millet

1 tsp. Shiloh Farms Organic Maple Sugar

1 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/8-1/4 tsp. ground cardamom

Small pinch of Shiloh Farms Himalayan Pink Salt

Wet:

1 egg

1/2 C. Shiloh Farms Whole Milk Ricotta Goat Cheese

2 Tbsp. Shiloh Farms Raw Alfalfa Honey

1/2 C. organic rice milk

1 tsp. coconut oil

Directions:

1.  Mix all dry ingredients together, stirring well to incorporate all the spices

2.  In a separate bowl, whisk together the egg, ricotta cheese, honey, and 2 Tbsp. of milk; add to the dry ingredients and stir to combine

3.  Slowly add the rest of the milk to mixture until a wet pancake batter consistency is achieved (adding the milk gradually will yield a smoother batter with fewer lumps)

4.  Heat a pan to low-medium and add the coconut oil; using a 1/4 cup measure, add pancake batter to the pan in batches

5.  Wait until the sides of the pancakes look dry and the bubbles in the center start to pop, then flip each pancake over and cook for another minute, or until finished

Variation:

For variety, add Shiloh Farms Organic Wild Blueberries or Shiloh Farms Allergen Free Dark Chocolate Chips after Step 3.