millet and spinach pancakes

i had some really amazing millet pancakes once that my friend Ann made with fermented millet. i tried making them again a couple weeks ago but they did not turn out well. THEN i found millet flour at the store! since then i've been working on making my own millet pancake recipe and this seems to be the best one so far.

ingredients:
2/3 cup millet flour
a little less than a 1/3 cup teff or rice or some other kind of flour
salt and pepper
dried basil
1 or 2 eggs*
spinach**
roughly a tablespoon of olive oil
some chopped up onions and garlic
1/2 cup of liquid, i've been doing a combination of water and almond milk
and if you want about a 1/4 of a zuccini, also chopped small

*the first few times i used one egg, but last night i used 2 and it was really exciting. it seems to be more fluffy with one egg, but more filling and sort of like a frittata with 2. you might also need less liquid with 2 eggs.
**use the amount of spinach you want, remember that it will cook down a little in the pancake, and definitely cook down when cooking it beforehand.

NOW mix all the dry ingredients together really well. this includes the seasonings you want.
then there are 2 things you can do, either add the veggies in now OR cook them lightly in oil. either way is good.
once you've added the veggies, add the egg(s), water and oil (if the veggies are cooked in oil you don't have to add the oil in). and mix it really good. like really good. the mixture should be runny, if it's too thick add a little bit more water at a time.
THEN heat a frying pan with a little oil until it is hot when you hold your hand above it and cook the batter like normal pancakes! i would recommend just cooking one at a time, at least at first, to make sure it's cooking right.

then eat them with butter or whatever else your heart desires and your yeast infection hates!

they're also good with kimchi and salt.