Whole Grain Pancakes Made in a Blender

You can always make pancakes from a mix, but homemade is always is always better!

Suzy Robertson shares here recipe for made from scratch, whole grain pancakes.

Blender Grain Pancakes
2 cups any whole grain
(Kamut, Wheat, Spelt, & Amaranth-no more than ½ c. amaranth mixed with other grains )*
2 cups milk (Almond, Soy, Coconut, Buttermilk or Cow’s milk)
2 large eggs or egg whites
4 Tbs. coconut oil
½ tsp. salt
1 Tbls. baking powder
½ tsp. baking soda
blueberries, optional

Grind whole grains and milk in blender. Appx. 2 minutes if using a VitaMix or BlendTec and 3-4 minutes for a regular blender. Feel the batter and blend until smooth. You do not want parts of the whole grain in the batter. If the batter gets too thick, add a little water so the batter is running smoothly in the blender. It should always be moving in a liquid form.

Add eggs & coconut oil, then blend well (10-20 seconds).

Add baking powder, salt & soda. Pulse until just mixed. Batter will be fairly thin. Let sit for a minute or two.

Heat griddle to 350 degrees or medium heat.

Brush griddle with coconut oil or cooking spray.

Pour batter, about ¼ cup at a time, onto griddle. When pancakes start to bubble, flip pancake and cook until lightly golden. If using blueberries, sprinkle them on top of the wet side before flipping or mix into the batter before pouring onto the griddle. It keeps your griddle a little cleaner if you mix them into the batter.

Makes approx. 18-20 pancakes.

Coconut Buttermilk Syrup
1/2 c. coconut oil (Organic Extra Virgin, not refined)
1/2 c. butter
2-3 c. sugar
1 1/2 c. buttermilk
2 t. baking soda
1 T. vanilla

Put first four ingredients into a small sauce pan and melt over medium heat. Stir and let boil for a couple minutes. Be careful not to let it boil over the sides. It grows quickly, so watch it!! Remove from heat.

In a large bowl, put 2 t. baking soda & 1 T. vanilla. Pour the hot liquid into the baking soda and vanilla mixture and whisk until blended. Make sure your bowl is large enough because when the hot liquid hits the baking soda, it’s like a volcanic eruption of bubbles. The kids love it, but you don’t want it to overflow, so be careful! Enjoy the bubbly syrup!

Leftovers store well in the refrigerator for weeks!
Find more recipes at www.foodiegonehealthy.com.

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