Whole Wheat Blender Pancakes


Most of the things I make for brunch, I make simply because they look or sound decadent…with absolutely no concern for their nutritional make-up.
Going on a seven day cruise (and eating like a true cruiser) has changed my attitude, at least for this morning, maybe all week.

These pancakes taste delicious, and are made 100% with things you can pronounce. No preservatives, no enriched flour, nothing from a mix. I actually feel good about feeding these to my children. The batter whips up in under 5 minutes (and all in the blender, so your hands are free to cook up some homemade syrup). Pick up some wheat and keep it in your pantry. It will keep forever.
However, once you taste these, your wheat won’t stay on the shelf long!

Whole Wheat Blender Pancakes
adapted from “Wheat Cookin’ Made Easy”

3 cups milk
2 cups whole-wheat kernels
2 eggs
2 tsp salt
2/3 cup cooking oil
2 tsp baking powder
1/4 cup sugar or honey

Place milk and wheat in blender and blend at high speed for 3 minutes. Add remaining ingredients and process 1 minute more.
Cook pancakes on hot griddle, flipping once.

Serve hot with homemade syrup, fruit, or jam.

We served ours with a homemade raspberry syrup. While high in sugar, at least I knew exactly what was in it.

2 cups sugar
1/2 cup water
2 cups fresh or frozen raspberries
1/2 vanilla bean (split and scrape out seeds)

Combine sugar and water. Bring to a boil. Add raspberries, vanilla seeds and pod. Cook 3 minutes more. Strain through a fine sieve. Return to pot and cook over medium heat until reduces by about half, about 10 minutes.
Any leftover syrup will store well in refrigerator.
We’re eating it tomorrow night for dessert over some fat free frozen yogurt and bananas.

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