My friend Kristi posted these pancakes forever ago on the other recipe blog I'm a part of. I finally made them this morning and discovered that I should have been making them all along. They are a good way to use food storage items (you can use your wheat without grinding it!) and they're tasty and healthy and Wes snarfed 'em right up. Kristi told me they freeze well and easily reheat for quick breakfasts and snacks.
1 C whole wheat kernels
1 C milk (or 1 C water and 1/3 C dry milk)
2 Tbs Oil
2 eggs
2 Tbs honey
1/2 tsp salt
2 tsp baking powder
Put 1 C whole wheat kernels and 1 C milk in blender. Blend 3 minutes. Add eggs, oil, honey and salt, blend for 30 seconds. And baking powder and pulse three times. Make pancakes immediately.
*I also added a little cinnamon and vanilla to my batter since that's how I roll.
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