1/1 Photo of Maple Millet Cakes
Who knew left over sweet potato and millet could come together to make a wonderful breakfast cake when topped with maple syrup and toasted pecans. Found this on All About Fasting for health and healing when looking for a way to used up some of the odds and ends in the refrigerator. **Note: Since the whole wheat flour in this recipe doesn't get soaked as grains should, one could use masa harina or sprouted spelt flour for better nutrition and digestibility.
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Units: US | Metric
- 1Mix together leftover millet and sweet potato, yogurt (if too dry), and any necessary salt, using just enough yogurt so that the millet will stick together in patties. Form into 4 patties.
- 2Dredge patties in whole wheat flour.
- 3Heat coconut oil in a skillet over medium-high heat until it shimmers. Add patties and fry until crisp and golden about 2-4 minutes per side.
- 4Top with toasted pecans and lots of maple syrup.
- 5Hope you enjoy!
- 6**Note: Since the whole wheat flour in this recipe doesn't get soaked as grains should, one could use masa harina or sprouted spelt flour for better nutrition and digestibility.
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Nutritional Facts for Maple Millet Cakes
Serving Size: 1 (187 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 533.8
- Calories from Fat 128
- Total Fat 14.3 g
- Saturated Fat 1.7 g
- Cholesterol 0.9 mg
- Sodium 44.9 mg
- Total Carbohydrate 88.4 g
- Dietary Fiber 11.8 g
- Sugars 3.6 g
- Protein 13.5 g