Blender Batter Pancakes
Source of Recipe
KerryAnn
Recipe Introduction
A few days ago, I asked if anyone was familiar with the Sue Gregg cookbooks. She uses what she calls 'blender batter' recipes for breakfasts, where you use the blender to grind whole grains and soak it overnight. I was thrilled to find this, as I can't afford a grain mill yet. I took a sample recipe on her webpage, did a little changing to make it more NT friendly, and here's what I came up with. We had these this morning, and I was pleased with the results. My toddler, who normally doesn't eat much breakfast, is now on her third pancake, and is eating with gusto. So this recipe is a keeper at my house. Next time, I'll try eliminating the oil and adding an extra egg.
4-6 servings
List of Ingredients
1 1/2 cups buttermilk (or other soaking medium)
1 1/2 cups whole grains (I used a combination of long grain brown rice, spelt, and steel-cut 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
Recipe
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.
I hope someone else tries this and reports back how they like it.
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