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!
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.
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!