If you haven’t tried Sue Gregg’s waffle/pancake recipe, you need to asap! This is an awesome healthy and nutritious recipe that can be nicely catered to meet your needs (if you have allergies that is). We have this any Sunday when we have guests over and it is always a hit! I had another request for the recipe recently, so that is why I decided to post it today. These can be easily frozen (2 weeks max). I have written some alternative variations at the end. This recipe uses the benefits of soaking the grains to receive all the nutrient value, but you can also substitute the grain for flour (1 cup grain =approximately 1 1/2 cups flour). If we are having it on Sunday, I simply soak them on Saturday night, and throw the remaining ingredients together before they arrive. Easy company dinner and oh so much fun. My husband loves this recipe as pancakes on Saturday mornings. We top with peanut butter and maple syrup. They are very flavorful! Enjoy!
Blender Waffles/Pancakes
Amount: 2 (2 1/2-3 waffles) or 4 (4-5 waffles) or 20-24 pancakes
1. Place in blender; blend at highest speed for 3 minutes.
(3/4) 1 1/2 - 1 3/4 cups buttermilk or kefir (or non-dairy alternative)
(1) 2 Tbls olive oil
(1/2) 1 tsp vanilla extract
(2/3) 1 1/2 cups brown rice or uncooked rolled oats (or other grain variations, see below) 2/3 cup grain = 1 cup flour or 1 1/2 cups grain =2 cups flour
The batter should always swirl about a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reappears. This is the secret to light and tender waffles. Batter for pancakes may be thicker, but keep batter relatively thin and keep it churning.
2. Cover blender; let stand at room temperature overnight or 12-24 hours.
3. Preheat waffle iron at highest temperature, or griddle on medium high.
4. Just before baking, add and reblend on highest speed for 1 minute:
1 egg, optional additional liquid (if batter needs thinning for vortex or churning)
5. Blend in thoroughly, but briefly (assisted with rubber spatula, if needed):
(1) 2 tsp baking powder
(1/4) 1/2 tsp. baking soda
(1/2) 1 tsp salt, to taste
6. Pour batter onto hot waffle iron, sprayed with olive oil. Bake about 3 1/2 to 4 minutes in waffle iron until crispy.
GRAIN VARIATIONS
brown rice or millet - equal parts of each grain
kamut, spelt, wheat - kamut is a favorite! Combining with kamut and oats is our favorite!
buckwheat - reduce to 1 cup (4 servings). It expands.
barley -hulled, not pearled. Reduce to 1 cup (for 4 servings). It expands
Quinoa - Thoroughly rinse quinoa in strainer the night before 1-2 minutes; let stand in bowl of water overnight; drain and rinse about 1 more minute. This removes bitter flavor. Batter will be very thin. Fill waffle iron almost completely to the edges.
Oats - uncooked rolled oats or oat groats
I use oats in combination with other grains. I use 1/2 cup (in recipe for 4) oats, and 1 cup kamut, or half and half in serving 2.
Other additions - throw in some flax seeds!
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December 6th, 2007 at 12:00 am
I use this recipe,I double it, every week and our boys love it. I cool left over pancakes on a cooling rack before freezing so they won’t get soggy and stick together. Great for another breakfast or toaster snack!
December 7th, 2007 at 9:57 am
Thanks for sharing this recipe! I was wondering which grain you used when you made them for our family? Pretty tasty!
December 7th, 2007 at 11:17 am
Carrie, I used my favorite combination, which is the oats and kamut, half and half. Enjoy1
February 11th, 2008 at 12:18 pm
[...] muffin or bread Thursday - Oatmeal, apples, cranberries Friday - French Toast, fruit Saturday - Pancakes, Crepes, Dutch babies Sunday - Smoothie, biscuit, bread or [...]
May 8th, 2008 at 7:50 am
Quick question…if I were to use oats and kamut - I would use 3/4 cups of each whole - not ground?
Thanks -
Camille
Lindsay replied on May 8th, 2008:
That is correct.
May 8th, 2008 at 2:08 pm
Have you tried making your own buttermilk like here? I may have to get my buttermilk going and then do these on Saturday morning!
I have made the blender pancakes before, but I never let it soak - I’m excited to try this with my kamut!!
Blessings -
Camille
July 13th, 2008 at 7:09 am
How long will the batter keep in t he fridge? Or will it at all? I soaked in Kefir and the pancakes have a sour taste. Is this normal? I know Kefir is sour, but I was wondering if it is suppose to become more mild after cooking?
Lindsay replied on July 13th, 2008:
I have found that you must cook them immediately or else the batter will go bad (gets overly sour). If I have any leftovers, I will bake and stick them in the freezer. Make sure not to soak too long, otherwise the kefir will give it a powerful sour taste. Normally I do about 12 hours and that works great. It has a wonderful sweet taste. It could be that your kefir was cultured too long. That has happened to me before. If the kefir was too strong, the pancake was too sour. Does that make sense?
July 14th, 2008 at 10:43 am
I am using buckwheat pancake mix by arrowhead. A grinder is now on my wish list!
Should I use 1/2 water and 1/2 kefir when soaking? I used all kefir. And I will use all the batter and freeze. Do I just heat them up the same way you would pre-made store bought frozen waffles. Thanks so much!
Lindsay replied on July 14th, 2008:
I actually use all kefir in my pancakes/waffles for soaking, but you could use half and half if you desire. I normally thaw and reheat in the oven or my toaster oven, but you could also put them in the toaster as the store bought kind.
July 14th, 2008 at 10:50 am
with the grain to flour ratio is the quinoa cooked when measured?
Lindsay replied on July 14th, 2008:
All the grains would be measured dried and not cooked.
August 26th, 2008 at 5:52 pm
Ahh…I was just getting ready to ask about the pancakes being sour, but I see that I probably soaked too long. I hate to waste this batter, but I don’t think I can stand the sour taste! I may have cultured my kefir too long as well. How long do you recommend for kefir? I’m a newbie at this soaking and culturing stuff, and I need some help, apparently.
Thanks!
Lindsay replied on August 26th, 2008:
I usually allow my kefir to culture for 2 days or so. Sometimes my kefir has gone bad simply because the milk was going bad…and that effected the taste of the pancakes as well. I only soak my pancakes for 12 hours or so. Hope that helps!