Blender Batter Pancakes/Waffles

>> Tuesday, February 3, 2009

Pancakes are a Sunday morning tradition in our family. I've tried many different methods/recipes in my attempt to perfect them. But I finally discovered the one recipe that not only tastes great but is very healthy and inexpensive. This recipe involves soaking the grains. The grains and a few other ingredients sit in your blender overnight. Add a few more ingredients the next morning and you have the perfectly nutritious delicious batter.

Soaking the grains before cooking or baking will neutralize the phytic acid, releasing nutrients for absorption. This process allows enzymes and other helpful organisms to not only neutralize the phytic acid, but also to break down complex starches, irritating tannins and difficult-to-digest proteins including gluten. Soaking enables much better digestion. In fact, my stomach always felt heavy and full after eating normal pancakes. But after eating these pancakes my stomach felt light and satisfied. Use grains that are raw whole uncooked grains, not flour! Experiment with millet, barley, spelt, and kamut grain for varied tastes and textures. Since my husband can't eat gluten we eat a rice/oats combo.

Recipe adapted from
Yields 20-24 pancakes

1. Place in blender; blend at highest speed for 3 minutes.
1 1/2 - 1 3/4 cups butter milk or kefir (or non-​dairy alternative)
2 Tbls olive oil
1 tsp vanilla extract
1 1/2 cups brown rice or uncooked rolled oats (or other grain variations, experiment! Our favorite is half rice/half oats) The batter should always swirl about a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reap pears. This is the secret to light and tender waffles. Batter for pancakes may be thicker, but keep batter relatively thin and keep it churning.

Cover blender; let stand at room temperature overnight or 12-24 hours.

Preheat waffle iron at highest temperature, or griddle on medium high.

Just before baking, add and re-blend on highest speed for 1 minute:
1 egg, optional additional liquid (if batter needs thinning for vortex or churning)

Blend in thoroughly, but briefly (assisted with rubber spatula, if needed):
2 tsp baking powder
1/2 tsp. baking soda
1 tsp salt, to taste

Pour batter onto hot waffle iron, sprayed with olive oil. Bake about 3 1/2 to 4 minutes in waffle iron until crispy.

We like our pancakes served with all-natural sunflower butter and pure maple syrup.



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