Maple Millet Cakes
10 mins (prep 5, cooking 5)
8 ingredients
4 servings
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.

Categories:  for-1-or-2 , <-15-mins , pasta,-rice-and-grains , low-sat.-fat , breakfast , quick , free-of... , low-in... , low-sodium , time-to-make , vegan , low-cholesterol , grains , gluten-free , number-of-servings , healthy , vegetarian , healthy-2 ,
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Serving Size (127.89 g)
Servings 4
Amount per Serving
Calories 344.31 Calories from Fat 116.1
% Daily Value *
Total Fat 12.9g 79.4%
Saturated Fat 1.36g 27.27%
Trans Fat 0.0g %
Cholesterol 0.48mg 0.64%
Sodium 36.73mg 6.12%
Total Carbohydrate 50.55g 67.4%
Dietary Fiber 7.44 g 119.11%
Sugars 3.23 g %
Protein 7.92g 63.38%
Vitamin A 8403.55IU% Vitamin C 1.6mg%
Calcium 36.57mg% Iron 2.24mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cooked, pure maple syrup