Most everyone loves a good pancake, right? The problem with pancakes is that we usually use a box mix that is made with a bleached enriched white flour (no nutrition) and then we top it off with a super sugary syrup! If you didn’t know already, you loose 50-80 percent of all vitamins and minerals by using white flour. And it continues to loose more as it sits on the shelf in the grocery store. And most store bought syrups are almost completely high fructose corn syrup! These are so easy, but if you don’t have any grains, you are going to have to visit a health food store or grain store to get them. I promise it’s well worth your time!!
This is a great recipe that just takes a couple extra minutes than a box mix, but will fill your hungry bellies, keep you full for a much longer time, and actually provide nutrition! Your kids will never know they are whole grain because they are so light and fluffy! My favorite grain to use in them is Kamut. It’s an ancient grain from Egypt that has not been genetically modified and is delicious! Sometimes I will replace 1/2 cup of the Kamut with a 1/2 c. of amaranth for extra protein and nutrition! It’s a great combination!
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.
Keep leftovers in the fridge. The microwave or toaster oven work perfect for re-heating.
*To make them even more nutritious, you can try sprouting your grains. All you have to do is soak them overnight in some water and by morning they should have started the sprouting process. Just dump the excess water and blend them! Sprouting grains increases the nutrition because it is now has live enzymes. It also makes them easier to digest. So if you can remember to soak them the night or day before, go for it!
This is a little bit healthier version of the buttermilk syrup that so many of us enjoy! I replaced half the butter with heart healthy coconut oil & reduced the sugar. You won’t need much of it on these pancakes because they are delicious just how they are, so use it sparingly!!
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!