In my last post I shared about my adventure with sprouting wheat & making it into bread. With the sprouted wheat berries I had left, I decided to make blender pancakes for the next morning. Normally I make this with wheat berries (unsprouted) and oatmeal. This recipe is easy & I love it. Using sprouted wheat made it a little different, but I still want to share it with you.
This recipe comes from Sue Gregg's Breakfasts Cookbook.
Flourless Blender Pancakes (or Waffles)
1 cup cultured milk (buttermilk, or yogurt diluted with milk)
*use 1 1/4 cup milk if making waffles
1 Tablespoon melted butter, coconut oil, or olive oil
1 teaspoon vanilla
1/2 cup raw brown rice, corn, buckwheat, or wheat berries
1/2 cup uncooked rolled oats
Place these ingredients in a blender & blend at highest speed for 3 to 5 minutes. Let stand (in mixer) in warm place for 12 - 24 hours.
1 Tablespoon ground flax seeds (optional)
1 teaspoon baking soda
1/2 teaspoon salt
Preheat waffle iron or griddle. Add egg to the batter in the blender and blend on highest speed for 1-3 minutes. Add in flax seeds, baking soda, and salt and blend to combine (scrape down sides if needed). Grease waffle iron or griddle & pour pancakes (so easy from the blender). Cook until bubbles on surface pop & then flip.
Try out this recipe with raw wheat berries. I've tried it with brown rice, but definitely prefer it with wheat.
This post is a part of Tuesday Twister.