Monday, February 4, 2008

Blender Batter Pancakes

I got this recipe on a small board I belong to. It's very easy, smells sooo good while cooking, and is delicious. Try it!

"I love this! We make a triple batch every saturday. I add
bananas, blueberries & chocolate chips (not all at the same time) and
then freeze the extras.

I sub VCO for the Olive Oil! I usually use a combo of spelt & raw oat
groats!

Many times now I use sprouted spelt so don't have to soak. Then you can
also use apple juice instead of milk for those with any dairy issues
(and soak in w/only whey or lemon juice) . With the sprouted I have to
increase the whole grains to 2 cups. My families favorite combo is just
spelt & oats (equal portions of each)

I have also made them into little silver dollar pancakes and then
dehydrated them lightly to make pancake crackers. I was thinking about
adding some coconut meat (since I have so much) and then make crackers
out of them.

Blender Batter Pancakes
4-6 servings

1 1/2 cups buttermilk (or other soaking medium - kefir, sour milk)
1 1/2 cups whole grains (I used a combination of spelt, and oats)
2 tbs olive oil
2 tbs honey
2 eggs
1 tsp vanilla extract
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder

Combine buttermilk, oil, honey and whole grains in a blender and blend
on high for 5 minutes. Add liquid if necessary to keep a vortex
constantly going in the blender. Soak overnight or up to 24 hours. Add
remaining ingredients and blend briefly. Cook pancakes on a lightly
greased griddle on lowest heat until bubbles in the middle of the
pancake begin to break. Flip once. This can also be cooked in the
waffle maker. I served it with melted butter and maple syrup.

Sue Gregg suggests a combination of any of the following grains- brown
rice, millet, kamut, spelt, wheat, seven grain mix, buckwheat (use only
1 cup for 4 servings as it expands), hulled barley, corn, quinoa or
oats."

1 comment:

Stephanie S. said...

There's love waiting for you at OLM if you'd like to pick it up.
steph