Blender Wheat Pancakes Food

WHOLE WHEAT BLENDER PANCAKES

Steps:

• Combine the wheat berries/kernels and the buttermilk in a blender and blend on high for 3 minutes, until the mixture is smooth and thick.
• Add the 1/2 cup milk and continue to blend for 2 minutes. Add the remaining ingredients and blend until the batter is smooth.
• Cook the batter on a hot griddle for pancakes or in a waffle iron for, well, waffles!

WHOLE WHEAT BLENDER PANCAKES

Steps:

• Add whole wheat flour and milk to a blender. Blend for 3-5 minutes, until smooth and slightly thick.
• Add eggs, sugar, oil, salt and baking powder and puree until well mixed.
• Heat a griddle or skillet over medium heat. Add about 1/4 to 1/3 cup of batter and cook until bubbles form on top of the pancake. Flip the pancakes and cook until golden brown on both sides.
• Serve with syrup, fruit, or your favorite pancake toppings.

WHOLE WHEAT BLENDER PANCAKES OR WAFFLES

Steps:

• Blend the water, powdered milk, and wheat kernels (uncooked, unsoaked kernels) in blender on high speed for 4 minutes.
• Add remaining ingredients and mix on medium speed until well incorporated but still slightly lumpy. Add water if you desire more runny batter for pancakes.
• Pour onto sprayed/greased griddle or waffle iron, and cook accordingly.

BLENDER WHEAT PANCAKES

Steps:

• Put milk and wheat kernels in blender.
• Blend on highest speed for 4 or 5 minutes or until batter is smooth.
• Add eggs, oil, baking powder, salt and honey or sugar to above batter.
• Blend on low.
• Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.
• Cook -- flipping pancakes when bubbles pop and create holes.
• Serve with homemade jam or Honey Syrup.
• FOOD STORAGE SUBSTITUTIONS - choose one or more of these to try.
• 1 cup Milk = 3 T. powdered milk and 1°C Water.
• 2 eggs = 2 T. powdered eggs 1/4°C Water.
• NOTE: Rumford Baking Powder is Aluminum Free.

EASY BLUEBERRY WHOLE WHEAT BLENDER PANCAKES

Steps:

• Place flour, milk, eggs, butter, and 1 tablespoon plus 2 teaspoons baking powder in a blender; blend until smooth, 2 to 3 minutes.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and dot with blueberries. Cook until bubbles form and burst, and the pancake edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BLENDER WHEAT PANCAKES

Steps:

• Put milk and wheat in blender.
• Blend on highest speed for four or five minuets or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey, and salt.
• Bake on hot griddle.

BLENDER WHOLE WHEAT PANCAKES

Steps:

• Put the 1 cup milk and 1 cup wheat kernels (yes, uncooked and unsoaked whole wheat kernels) in the blender and mix on high speed for 4 minutes.
• Add the remaining ingredients and mix on medium speed until well incorporated.
• Pour 1/4 cup batter onto heated griddle for each pancake, turn when bubbles cover top of pancake, cook to desired doneness.
• Top with butter and syrup, fruit and cream, or peanut butter and jelly.
• You may use reconstituted powdered milk and powdered egg from your food storage in place of the milk and eggs.

WHOLE WHEAT BLENDER PANCAKES

Steps:

• Place 1 cup milk and wheat berries in a blender; blend until smooth, 2 to 3 minutes. Add remaining milk; blend for another 2 to 3 minutes. Add vegetable oil, egg, baking powder, agave, and salt; blend until incorporated, about 1 minute.
• Spray a skillet or griddle with cooking spray and heat over medium-high heat. Drop batter by 1/3 cupfuls onto the griddle; dot with chocolate chips. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.