Blender Whole Wheat Pancakes Recipes

WHOLE-GRAIN PANCAKES

Steps:

• In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
• Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
• Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
• Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
• Repeat with the remaining batter, adding more butter to the skillet as needed.

BANANA BLENDER PANCAKES

Steps:

• In a blender, combine 1/2 cup flour, whole wheat flour, cornmeal, sugar, baking powder, salt, milk, egg an oil; cover and process just until smooth. Gently stir in remaining 1/2 cup flour and mashed banana., Place a greased large nonstick skillet over medium heat. In batches, pour batter by 1/4 cupfuls onto skillet; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown golden brown. If desired, serve with honey, sliced banana and cinnamon.

WHOLE WHEAT BLENDER PANCAKES

Steps:

• Place 1 cup of the milk and the wheat in a blender. Blend until like mush, 2-3 minutes.
• Add the baking powder, salt, eggs, oil and remaining 1/2 cup of milk. Blend for about 2 more minutes.
• For each pancake, pour about 1/4 cup of batter onto a hot griddle that has been sprayed with nonstick cooking spray. Cook for 2 to 3 minutes, or until they start to bubble and look done around the edges. Flip and cook 1 to 2 minutes longer.

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.

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 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.

WHOLE WHEAT PANCAKE MIX

Steps:

• Whisk whole wheat flour, unbleached flour, sugar, baking powder, baking soda, and salt together in a bowl; store in an airtight container.