I was digging around in my cupboard and happened upon a big container of wheat berries I’d forgotten all about. We used to eat wheat berries on a regular basis before I became gluten-free. I love those kinds of surprises–almost as good as finding $20 in your winter coat pocket. (Almost.) I yelled to my kids that I was making their favorite pancakes for breakfast, much to their delight.
We used to make these pancakes once or twice a week, particularly during the colder months of the year. They come together in a snap and everyone loves them. My kids didn’t even complain that they were whole wheat. They are very light and if you cook them in enough butter, the edges get nice and crispy. They are delicious with fresh fruit and cream, or my kids’ favorite–maple syrup and loads of butter.
Whole Wheat Blender Pancakes
adapted from several sources
2 cups low-fat milk
1 1/2 cups whole wheat berries (or 1 1/2 cups whole wheat flour)
2 large eggs
1/4 cup canola or other flavorless oil, or melted butter
2 Tbsp. honey (or sugar)
3 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
Butter and maple syrup, for serving
Place milk and wheat berries into a high-speed blender (such as a Blendtec, Vitamix, or Bosch). Blend for 2-4 minutes, or until the wheat berries are completely broken down. The mixture will be thick. Add the remaining ingredients and blend to combine.
Heat a griddle or non-stick skillet until very hot. Grease with melted butter or oil. Pour a small amount of batter onto the griddle or pan. Let cook for about 1 minute and flip with a thin metal spatula. Cook on remaining side for another minute or two. (The pancakes cook quickly because the batter is thin, and will be very light in texture. Each side should be golden brown. Adjust the heat as necessary.) Repeat with remaining batter
Yields 12-14, 6-8″ pancakes.