Monday, March 14, 2011
Here is a recipe that comes from the More than Breakfasts with Blender Batter Baking and Allergy Alternatives for Busy Women by Sue Gregg.
To be honest I've had her book now for about 12 years. I loved her recipes but couldn't wrap my brain around doing the blender pancakes. I guess it's because my blender is not the best and I really have to work at getting smooth smoothies, so the idea of it doing the grains in my blender didn't seem possible. I didn't have time to break out my grain mill and we wanted pancakes for breakfast. I remembered her recipes and decided to give it a try. To my surprise, these were the best pancakes ever and so extremely easy and convenient (even in my poor blender). So for those of you that don't have a grain mill but would like to try using whole grains for breakfast then this ones for you.
I will write the recipe just as I did it.
Place in blender in the order listed.
1 1/2 cups skim milk (you can use buttermilk, fruit juice or water)
1 egg, (this is optional too but I like eggs so I used it)
1 teaspoon vanila extract (this is optional too, I used it)
1 cup golden wheat berries (you can use other grains too. Brown rice makes it lighter)
1/2 cup oats (I used old fashioned rolled oats, but you can use whole oats)
I didn't use any oil because for pancakes it's not necessary but if you make waffles you might want to add the oil like canola or olive oil.
Blend on high speed for 3-5 minutes until smooth. Mine takes about 4 minutes. You can go on to the next step if you want, but if you want to save time in the morning you can just refrigerate this mixture right in the blender pitcher overnight. I've done this and like this method very much.
Preheat waffle iron or griddle (I like to use my cast iron skillet for this) on medium heat
Just before baking, mix in thoroughly, but briefly, using blender and/or rubber spatula as needed.
2 Tablespoons sweetner of choice (this is optional too, I like to add agave)
1/2 teaspoon salt, (or more if like more salt)
2 teaspoons baking powder
If using butter milk add 1/2 teaspoon baking soda for balance.
Pour from blender into sprayed (I use Pam) hot waffle iron or griddle; bake about 1 1/2-3 min. (depending on ingredients chosen and the waffle iron). I usually cook my pancakes until a dark golden brown on each side.
I can usually get about 12 pancakes out of this. So 3 pancakes is a serving for me.
These are very filling.
If you make it with the oil and buttermilk with all the other optional ingredients then a 1/4 of the recipe, for me it's 3 pancakes, then the nutritional value will be below:
309 Calories, 12g protein, 10g fat, 46g carbohydrates, 5g sugar, 6.5g dietary fiber, 57mg cholesterol, 386 mg sodium.
If no oil like I like to make it but with the other ingredients and using skim instead of buttermilk it will be approximately 230 calories for 1/4 of recipe.
Remember you can adjust the nutritional value as you make changes to suit your needs.
I hope you will give it a try. It's so very easy to do.
By the way I have a lighter colored one because usually my son doesn't like his pancakes as dark as I like mine. The picture was our leftovers that I ended up freezing, then reheating in the oven for Sunday breakfast. If you do re-heat make sure to cover them.