Pumpkin Millet Breakfast Cakes

After visiting the endocrinologist the other day, I had a serious bout of feeling sorry for myself. My body is trying to rid itself of a rather necessary gland. Why? Why me? I like to think I’ve gotten ahead of my thyroid issues–I didn’t wait until I’d been hospitalized for anything. I knew in the back of my head something wasn’t right, especially once I spent almost 2 years on Weight Watchers without my weight doing anything but increasing. My seasonal depression was also a lot worse this year–I don’t think I’ve felt that hopeless and lost since probably my teen years, when everything just sucked because of growing pains. And the exhaustion was akin to my first trimester of pregnancy with the bambino–No matter how much sleep I got, I just couldn’t get caught up and couldn’t find any energy.

But then I kicked myself in the arse. It could be worse. They could’ve suspected thyroid cancer (which may still be a possibility, but I’m hopeful I’ve escaped it). And everything else that could be wrong. I have a great family. I have a decent job, a roof over my head, and food on my table. I’m going to be alright.

So I did what I usually do when I’m feeling maudlin and like things are little out of control–I went to work in the kitchen…The one area where I feel like I have control. Over the weekend, I went in search of things to do with various grains other than wheat, just because I have millet and quinoa to use up. I found a recipe for something called Maple Millet Cakes, which sounded okay. I changed them to suit what I had in the pantry, and came up with Pumpkin Millet Breakfast Cakes:

Pumpkin Millet Breakfast Cakes

I’ve come to really like millet, and I’ll occasionally look for different things to do with it. I hadn’t thought of having it for breakfast until now.

Pumpkin Millet Breakfast Cakes 2

They’re surprisingly good!

Yield: 4

Pumpkin Millet Breakfast Cakes

Pumpkin Millet Breakfast Cakes
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes


  • 2 C cooked millet
  • 1 C pumpkin puree (NOT pumpkin pie filling)
  • 1 egg, lightly beaten
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of cloves
  • 1/8 tsp salt
  • 1/2 C flour
  • 2 Tbsp. canola or extra light olive oil
  • 1/2 C pecans, toasted & chopped
  • pure maple syrup


Mix together the millet, pumpkin, egg, cinnamon, nutmeg, cloves and salt. Form into 8 cakes.

Heat the oil in a skillet over medium heat. Place the flour in a shallow dish, and dredge the millet cakes before frying them in the oil, about 3 minutes per side (or until nice and crisp on each side).

Top with a couple tablespoons of the toasted pecans and serve with maple syrup.

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My one complaint is that they didn’t quite fill me up as much as I’d’ve liked. But maybe I needed to eat something else along with them…More fruit or something. Either way, they were good, and I look forward to making them in the fall (I think they’d be better suited for autumn).