For years I’ve made this pancake/waffle recipe and everyone loves it. But when I came across this one (a couple readers suggested I try it), I liked the idea of getting more varied grains into our diets. (Especially now that I have my Bosch blender to easily do the work.) These days the wheat crops are so “dumbed down”, or hybridized, meaning they’re not very close to what the original grain of wheat looked like a thousand years ago. Whole wheat is becoming a big business, so of course they have to mess with it – I like to try to use other grains that are closer to what our ancestors ate.
I also liked the idea of using 100% whole grains in this recipe
Whereas when I make my other recipe above, I usually add part Bob’s Red Mill organic unbleached white flour to give it a lighter texture and flavor. 
I was unsure about this recipe, though…
I thought it would come out heavy and grainy – my palate is picky about this stuff. I used part organic brown rice, part oats, and part barley the first time. The next time I used oats and soft wheat berries, just because those were the grains I had on hand. Like Sue Gregg explains, you are not using flour in this recipe, you are using whole grains, the whole berry (wheat, spelt, kamut, barley, etc.), the hard uncooked rice, or the uncooked oats.
We all loved them!
Believe it or not, the way you make this, it really does grind up small and you end up with a nice smooth batter. With the oil in the recipe, they came out crispy on the edges, and they had a really good flavor. Don’t forget lots of healthy butter and real maple syrup on top. 
They turned out light tasting and yummy - using 100% whole grains!
GET THIS!
My teenager actually said these words: “These are the best pancakes you’ve ever made, Mom!”
DID YOU KNOW NOT ALL WHOLE GRAINS ARE HEALTHY?
Another thing I love about this recipe, (like my other one), is that it is soaked overnight in an “acid medium” – in this recipe I used buttermilk – something acidic breaks down the phytic acid overnight to make this a very nutritious way to eat whole grains – read more about why “soaking” grains is important.
Sue Gregg’s Blender Batter Waffles/Pancakes Recipe
A COUPLE NOTES ABOUT THIS RECIPE:
- I thought it came out too thin, so I decreased the buttermilk by 1/4 c. and this was much better. (The next day if it’s too thick to make a vortex in the blender, just add back in a little milk.)
- Here are the organic grains I have experimented with and they have all been good: barley (I happened to have it in my pantry from a soup I made a while back – normally I don’t use this much), soft wheat, spelt, oats, & brown rice. If you use something different, comment below and let us know.
- Where to buy the Bosch
- More Healthy Breakfast Ideas
- Should we be eating breakfast cereals?
- More about my Beloved Bosch
- Best Coconut Oil deals and WHY it is so good for us!
- Many more topics & recipes along the right in the sidebar
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Michigan Mom2three 11.10.08 at 4:59 am
I have the Sue Gregg Breakfast cookbook. Just a word – I tried this in my “old blender” and it came out AWFUL. You really need a high powered blender for this to work. Your blender should be able to crush ice easily. I haven’t tried it with my Bosch blender yet – but you’ve got me interested again!
A question though – can I get buttermilk culture at Harvest Health? Or, do I have to order it from someplace like New England Cheese Supply? I’m assuming I could use buttermilk I buy until I can get some of my own made?
Shauna
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Anna 11.10.08 at 8:14 am
Not long ago I was reading Chris Masterjohn’s website (he writes great articles for the WAPF for those who don’t recognize his name). He has some interesting info on the foods that inhibit thyroid function (goitrogens). Among other foods that have antithyroid properties, Masterjohn identifies millet as a particularly difficult goitrogen:
“Traditional soaking and fermenting destroy the goitrogenicity of foods containing cyanogenic glycosides but increase the goitrogenicity of millet and soy. In fact, even cooking increases the goitrogenicity of millet.”
So millet might not be one of those whole grains to include in a multigrain pancake batter, soaked or not.
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Kelly the Kitchen Kop 11.10.08 at 8:32 pm
Shauna,
Do you want to meet somewhere and I’ll give you a half cup of my buttermilk starter???
Anna,
Good to know about Millet – thank you!
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Carrie T 11.10.08 at 11:30 pm
Hi Kelly,
I’m a big fan of this recipe. The Vita Mix does a killer job of taking care of business!
I have used rice, quinoa, and millet (thankfully I seem to not have a significant reaction to the millet as mentioned above).
I like rice-millet the best, but plain rice is good too. These are the best!
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Julie 11.11.08 at 6:23 am
My family also agrees with you and others that this is the best pancake ever. There are no “after pancake jitters” with these–they keep a person full and satisfied . I even like them with just butter, no syrup. Also any leftover batter keeps well in the fridge. The Bosch blender does a fine job of blending the whole grains, and so does the Vita-Mix.
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Krisi and Adam 12.10.08 at 12:03 pm
This is a GREAT recipe. I have been making these for the past 2 years or so. I had this in my menu plan last week. We make these all the time. I hardly ever use buttermilk (since I don’t have it on hand) I use a fruit juice of some sort – what ever is open and that adds plenty of sweetness to not need syrup also. Great ideas of different grains to try with it, I have some Quinona in the pantry will have to add some of that for next time.
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Kelly the Kitchen Kop 12.10.08 at 12:10 pm
Hi Krisi,
The only thing you may want to think about though, is that buttermilk is a bit acidic, and this is what breaks down the phytic acid in the whole grains. You could also use yogurt, kefir, whey, etc., but juice won’t have the same affect to make these as extra nutritious as they could be.
Buttermilk is really easy to make: http://www.kellythekitchenkop.com/2008/10/how-to-make-whole-milk-raw-milk.html
You can read more about this at my post on soaking grains: http://www.kellythekitchenkop.com/2008/11/properly-prepared-grains-fermented.html
Let me know if you have questions…all this was a totally new concept to me not long ago.
Kelly
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Sue E. 02.13.09 at 7:45 am
I made these for the first time this morning with the oats, spelt, and brown rice. I can’t believe how easy this is, and that there is no flour or sugar in these! My family loved them (they are used to my whole wheat pancakes anyway). I made a double batch in my 400 watt blender, which did the job, but I am pessimistic that it will make tons of batches this way. I got 24 pancakes. I could have fit 3 batches in it. I am so grateful for this recipe, and for all you do, Kelly!!
Sue E.
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Brian Glass 05.29.09 at 7:51 am
Kelly,
I make the Sue Gregg recipe all the time. My family loves them. They like them even better than standard white-flour pancakes.
My 2 favorite variations are oats+barley (2/3c barley + 1/2c oats, 1 1/2-1 3/4c buttermilk, 1 egg, 1T maple syrup, 2T coconut oil, 1t vanilla) and kamut (1 1/2c kamut, plus an extra egg).
The last time I made the kamut ones my wife and I both agreed they were the best pancakes we’d ever had. But I can’t get them to consistently turn out that way for some reason.
When you add an extra egg as I do with the kamut variation, don’t cook them as long. They dry out faster. It does make them fluffier though.
Brian Glass’s last blog post..Sports Drink Revisited
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Brian Glass 05.29.09 at 7:53 am
Oh, and what I found as per Sue Gregg is that you really need to add buttermilk until you get a decent vortex – at least on my Bosch. It doesn’t need to be a big vortex, it just needs to be there at least a little. If you don’t get the vortex then it will be too thick.
Brian Glass’s last blog post..Sports Drink Revisited
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Kelly 05.31.09 at 10:40 pm
Thanks for the great scoop, Brian, and I love it when you comment – you were one of my very first “blogging friends”!
Kelly
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Barb 06.08.09 at 9:50 am
Reading through the comments, I saw the one about using fruit juice and I wonder, aren’t most fruit juices by nature acidic? I’m only on the fringes of NT study, but would the fruit acid accomplish the same breakdown of phytic acid…or is it specifically lactic acid (dairy-based) that’s needed…oh and what about kombucha as a soaking medium ?
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Kelly 06.09.09 at 11:37 am
Barb, I’ve never heard anything about fruit juices being a good soaking medium, but I may have heard something about kombucha, since at times it is quite acidic, like vinegar. Sorry I don’t know this for sure! Maybe someone else can jump in?
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