Of all the food storage recipes I make, wheat berry blender pancakes is my wife’s favorite. Its also a winner on a weekend morning, because its easy, cheap, and gets me points for when I plan on spending the day on a project that Genny doesn’t want to help me with…
If you really want a healthy treat, use buttermilk and let the wheat berries soak in it overnight. The acid in the milk helps break up the wheat making it more digestible (it also makes it taste better).
This is a very healthy recipe that does not sacrifice taste. One thing I must note is that wheat berry blender pancakes need to be blended very well or you can get bits of whole wheat in your pancake. Be patient with the blender, and soaking overnight in buttermilk is well worth it, but this is a super simple recipe, and if you get an urge for pancakes you can just throw it all in the blender for a really quick meal.
The recipe is below:
- 1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
- 1 Cup Wheat Berries
- 2 Eggs (2 T. powdered eggs 1/4 C. Water)
- 2 tsp Baking Powder
- 1-1/2 tsp Salt
- 2 Tbs. Oil
- 2 Tbs. Honey or Sugar
- Add the wheat and milk in the blender and pulse until the wheat turns to batter.
- Add the other ingredients and pulse for a couple minutes more.
This works because the blender is made to mix wet ingredients and so it works best with liquids. After every couple pancakes pulse the batter for a second of two to keep everything mixed.