I use this recipe for waffles OR pancakes and it makes a lot. With the extra batter I make more and only lightly brown them. Then when they’re cool, put them into a freezer ziplock (with wax paper in between) to pull out later and toss into the toaster where they finish browning and you have a fast healthy breakfast! (Without having to use the microwave!)
This recipe uses flour that is soaked overnight, read what that means at that link and why it’s a more nutritious way to prepare the grains in your diet. Short version: “Soaking” or preparing grains like this breaks down the phytic acid in the flour so all the minerals (from a big glass of whole milk) are better assimilated. It also helps for those with digestion problems, as this method is a way to partially “pre-digest” the grains.
Soaked pancakes or waffles:
The night before mix together until moist:
- 4 c. whole wheat pastry flour (or grind 2c.soft wheat berries)*
- 2 c. whole milk, preferably raw milk (remember, low-fat dairy is not healthy!)
- 5-6oz. plain organic whole-milk yogurt, buttermilk, or kefir
Cover and set overnight on the counter in a warm spot (or gently heat the milk first), for at least 7 hours. In the morning add the following and mix well:
- 4 eggs (preferably from the farm/pasture-fed)
- 1 t. vanilla
- 1 t. sea salt
- 1 T. baking powder (aluminum-free)
- 1 t. baking soda (I use Bob’s Red Mill organic/all-natural)
*Note: if you like yours to taste a bit lighter, you can substitute half the whole wheat flour for white flour. (I use Bob’s Red Mill unbleached, unbromated flour.) You could also use spelt flour instead of whole wheat if you like to vary your grains. (I’m on a spelt kick lately. I love it.)
Also, be sure to use real butter on top and real maple syrup! (We get ours from a farm, but you could try a health food store, bulk foods store, or Amish store.) Most other syrups have high fructose corn syrup – a known heart-killer sweetener! Real maple syrup is all-natural.
It took me a while to perfect this – the recipe in my cookbook for these pancakes was too sour – this is just right and the kids love it. I fry the pancakes in butter (or the no-flavor coconut oil) on a hot griddle so they get crispy on the edges – yum! We like them with lots of local blueberries on top.
- Another great pancake recipe, only this one uses a variety of grains and is 100% whole grain, too!
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Jody 05.18.08 at 8:42 am
I made these for a great weekend breakfast! We topped them with butter, maple syrup, and *gasp* whipped cream made with our raw cream and maple syrup. They were awesome! I did have to add a little milk to thin the batter a bit.
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Kelly the Kitchen Kop 05.18.08 at 5:03 pm
Jody,
I’ll bet the kids loved the real whipped cream and didn’t even realize how healthy their treat was!
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Barb 08.04.08 at 8:41 pm
Hi, Kelly. Here is absolutely the best super simple whole grain waffle/pancake recipe ever, from http://www.suegregg.com
BlenderBatter Waffles/Pancakes
Master this recipe and you will be well on your way to making a successful transition to whole foods cooking! Do it with your children from the very first try. They will be fascinated with the process. No grain mill needed. An Osterizer (450 watts with glass bowl from Internet, Kmart, Walmart etc. $25-$35) blender works well. Use any grain or combination of grains. [Note from Barb: I used rolled oats and brown rice] From our Breakfasts cookbook.
AMOUNT: 3 – 4 Servings ( 8–6" pancakes or 3 to 4–7" waffles )
1. Place in blender; blend at highest speed 3 minutes (less in a Vita-Mix or Bosch), while adding enough liquid to maintain a vortex:
1 cup buttermilk or yogurt thinned with water to same
consistency or 1 1/4+ cups for waffles–a thinner batter is best
(Non-dairy allergy alternatives: rice, coconut, almond milk, apple juice or apple sauce + 1 Tbsp. vinegar)
1 tablespoon olive oil (optional, but recommended)
1 teaspoon vanilla extract (optional for flavor, omit with buckwheat)
1/2 cup uncooked rolled oats or whole oats or other grain
1/2 cup buckwheat, brown rice, corn, millet, or other grain
These are raw whole uncooked grains, not flour! We urge you to experiment with millet, barley, spelt, and Kamut® grain for varied tastes and textures. Avoid bothersome allergies. For those who are gluten intolerant try the gluten free grains: brown rice, corn, and millet.
2. Cover blender and let stand at room temperature several hours or overnight for improved nutrition. Optional but recommended: See The Two Stage Process. [note: this is explained on suegregg.com]
3. Preheat griddle on medium-high (until water drops sizzle on surface), or waffle iron at highest temperature.
4. Just before baking, add and reblend for 1 to 3 or more minutes until smooth:
1 egg (or alternative)
1 tablespoon flax seed (Optional for added nutritional value)
additional liquid (as needed to keep batter churning)
5. Blend in thoroughly, but briefly, "sifting" these through a small strainer (assist with rubber spatula, if needed):
1/4 teaspoon baking soda
1/2 teaspoon salt, to taste (Believe it or not, a little salt enhances a sense of sweetness in whole grain baking It overcomes the "flat" taste feeling.)
1 teaspoon baking powder (Optional: With the Two Stage Process the baking powder can be omitted and the baking soda increased to 1/2 to 1 teaspoon as needed).
Technique tip: If you can successfully drop the soda & salt into the spinning blades at the bottom of the vortex, you can omit sifting.
6. Bake on hot griddle or in waffle iron (3 to 5 minutes until crisp), lightly sprayed with non-stick olive oil spray as needed.
There are several other sample whole foods recipes and cooking lessons on the same site, along with a great series of cookboooks available for sale.
[Reply]
Kelly the Kitchen Kop 08.05.08 at 2:01 am
Hi Barb,
I’ve been experimenting more with alternative grains these days and look forward to trying this recipe… after I get a new mixer.
Thanks,
Kelly
[Reply]
Barb 08.05.08 at 4:40 pm
Hi again, Kelly. The recipe actually uses a blender. I convinced my husband I needed a new Osterizer, so I could make these yummy pancakes! :0) And, I doubled the recipe.
[Reply]
Kelly the Kitchen Kop 08.05.08 at 5:35 pm
Oh, yah, you did say blender didn’t you? I was thinking mixer in my head. If you double the batch, does it all FIT into a regular sized blender? Or is an Osterizer bigger?
Thanks Barb,
Kelly
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Barb 08.06.08 at 6:31 pm
I used the standard 32-ounce size jar. I’ve always needed to double recipes cuz we had 7 kids. In fact I’m having a bit of trouble making less now that our 2 oldest sons are married. :0)
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Kelly the Kitchen Kop 08.06.08 at 7:02 pm
Thanks Barb!!
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Abu Garcia 09.01.09 at 4:39 am
Hi, I discovered your site a week or two ago and have read all the posts and comments steadily. I thought would post my firstpost. Not really sure what to write but anyway. Interesting site. Will come back in a while to hear what else youve got to tell me.
[Reply]
KitchenKop 09.01.09 at 8:21 am
Hi Abu, I’m glad you found your way here!!!
Kelly
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Lisa Imerman 01.01.10 at 11:14 am
In general when making waffles vs. pancakes you need to have more oil in the batter, the difference in a nice crispy waffle with a soft inside vs. a pancake is the higher amount of fat in the batter. I usually add a bit of coconut oil to my waffle batter and it gives it a nice sweetness.
Lisa
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