·
These
are based on the Breakfast cookbook from Sue
Gregg. Usually, I make them with oats. Happy, happy me--pancakes with no
wheat!
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 (or non-dairy alternative + 1 Tbsp. vinegar
· 1 tablespoon oil
(optional, but recommended)
· 1 teaspoon vanilla extract (optional )
· 1 cup uncooked rolled oats or whole
oats or 1 cup brown rice (or go half and half) (These are raw whole
uncooked grains, not flour!)
2. Cover blender and
let stand at room temperature several hours or overnight for improved
nutrition. (Optional but recommended.)
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
· 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 buttered
as needed.
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