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!
Yum! Made these this morning for everyone and they were a hit! Even with our picky one year old! They were sweet and healthy! I used just oats, but next time I will definitely try one of the combos you recommend. Our new pancake recipe for sure! Thanks!!!
Good grief these are the BEST PANCAKES I HAVE EVER HAD!!! So glad I found this nutritious recipe. I used kamut and oaks as Lindsey recommended however, I ended up with 12 pancakes instead of 20-24. But WOW- so good!
I made your pancakes with brown rice/oat groats/millet, whole milk yogurt, vanilla, coconut oil, egg, salt, b. soda and b. powder. Everything was great except the pancakes had a flavor as if they had gone bad. Can you help me? Thanks!
How long did you soak? Did you only soak grains, yogurt, oil and vanilla?
I soaked for about 12 hours (overnight). Yes – only grains, yogurt, oil and vanilla. Everything was fresh, no out-of-date, bad quality stuff. My son tried making the pancakes yesterday. I didn’t watch him – just told him how to do it. They were less bad tasting, but more gummy. I want to try them myself again and see what happens.
I’ve soaked some things before with the oil added and they almost always have that rancid kind of taste. I NEVER soak with oil anymore, just have to work it another way! That might be your problem?
when I blended the mixture of buckwheat and coconut yogurt in my vitamix, the mixture got quite warm how warm can it get and sit out all night and be safe to eat?
Can sourdough starter be used instead of buttermilk, etc.? Will the blending hurt it and keep it from working?
okay, silly question, but are you using cooked rice/millet? or are you grinding these uncooked in a flour? just a little confused. thanks!
You want to use raw uncooked rice and millet. You grind it in the blender to make the pancake batter.
I just tried this this morning and followed the directions. What I did though, was millet and rolled oats. I also didn’t have any buttermilk on hand, so I used a buttermilk powder that I had and just added water to it and let that be my buttermilk. Anyway, I don’t know why, but the pancakes had a kind of “spicy” flavor to it. I didn’t know if it was supposed to do that or not. When I smelled the soaked mixture this morning before I added the other stuff, it smelled good, I thought, but had a kind of sour smell too, almost like a yeasty smell. Is that normal??
I just made the waffles …..Yum! light and fluffy! I used the spelt and oatmeal but I ran a little short so I threw in a little barley. I just started using whole grain and I am still experimenting and I am glad for this success. I do not have a food processor but I recently got a Ninja, I didn’t know how it would work because you cannot see the Vortex. I thought, Oh well may as well try it, and it worked! The liquid called for in the recipe was perfect for “driving blind” so to speak. I couldn’t have asked for a better first trial. Thank you so much for your blog! May God continue to bless you and your family.
I just wanted to put in the variations that I made to this recipe and the results were outstanding. A new staple.
1/2 cup brown rice
1/2 cup millet
1/2 cup rolled oats
Acid medium was vanilla yogurt (what I had on had) -about 2 cups almost
Used coconut oil rather than olive oil, omitted the extra vanilla and added a dash of cardamom for the soak
In the morning just before cooking I added 2 small farm fresh eggs, a little raw milk and about 1-2tbls melted butter for consistency along with the leavening ingredients. Only I used half the amount of salt. The results were outstanding. Perfect. Tasted a little bit like blueberry pancakes for some reason and everybody tore them up! Even my picky eaters. Thanks Lindsay! Just thought I would share what worked for us because I have tried it before and couldn’t get it just right. I also do have a blendtec now and I think that helped with getting the grains ground really well.
Correction-it was Kalmut that I used and not the millet.
hi! what are all the numbers in parentheses? is that to make less batter?
Yes, that is for half the recipe.
No matter what I do, this recipe stays gummy. As I cook these as pancakes, no matter how long I cook them they stay gummy. Any ideas on how to get these to cook without being gummy. I’ve tried them with wheat and sweet brown rice. Thanks.
I just blended up my first batch of the soaked pancakes. I used fresh Prairie Gold and Kamut. I used a spoon to check out the batter and there are still little hard pieces of grain (I have an old blender). Will the grains soften overnight and blend up completely in the morning or should I use my grinder to first make flour?
Yes, it will soften during the soaking process. You can try blending it multiple times before soaking as well to make sure all the grains are breaking down somewhat.
If using quinoa, do you soak it in water overnight and then soak it in the buttermilk with the other grain (if any?), or is the initial soaking in water the only soaking step? Hope this makes sense…
Thank you so much!
NO, quinoa requires an additional soaking to remove the bitter coating. So it would require an advance pre-soaking, prior to soaking with the liquids.
Hi Lindsay!
Do you think I can substitute coconut oil for the olive oil?
Also, just curious if you choose to add the egg or not.
Thanks!
Oh yes, I only use coconut oil now! I always add the egg and often add an extra one to get a nice thinner pancake and extra protein and nutrition at the same time.
Hi! I just started following your blog! Can you seriously leave something with buttermilk in it overnight without refrigerating it??? Or with yogurt (i.e. your soaked oats for oatmeal recipe)???
Yes. As long as it is cultured…our ancestors have been culturing and fermenting in this manner for ages.
Wow. I was literally moved to tears that I got an answer to my question. I honestly didn’t expect one! It means so much that I have somplace to learn and that I might ACTUALLY be able to start implementing new, healthy things into our diets. Thank you for your blog, and thank you for your commitment to the readers. God is definitely working through you!
I tried making these with brown rice and they would not cook. Am I supposed to cook the rice? That is what I did and it was a mess. I LOVE LOVE LOVE this with the oats though! I really want to make it work with the brown rice!
Brown rice will make them thinner, so make sure you use kefir or less liquids. The best luck here is to mix brown rice and millet. I have had great results with that combo. Just keep the batter thicker.
Thank you!!! Do I cook the rice?
Do not cook the rice. Just soak the rice straight from the pkg.
Is the brown rice cooked? thanks, Lisa
What am I doing wrong? My waffles end up stuck to my waffle iron. it is non-stick…but I spray with oil cuz it is old. The waffles are just stuck to the two sides.
It’s probably more of an issue with your waffle iron. I would suggest cooking them a tab bit longer and see if that helps. It has always worked great for me.