This recipe is one of our favorites! We have it once a week, at a certain 3 year old’s request! This can also be made into waffles. (Waffle batter is better slightly thinner, so add a little more buttermilk.)
1. Place in blender and blend at highest speed for 3 minutes:
- 1 1/2- 1 3/4 C. Buttermilk
- 2 T. Olive Oil
- 1 tsp. Vanilla Extract
- 1 1/2 C. Brown Rice or Uncooked Rolled Oats (or other grain variation)*
The batter should always swirl about a vortex in the blender. If it doesn’t go smoothly, slowly add more buttermilk until the hole re-appears.
2. Cover blender and let stand at room temperature overnight or 12-24 hours. This time is necessary for the acid in the buttermilk breaks down the phytates or “anti-nutrtients” in the grain. (More about this in another post.)
3. Preheat griddle on Medium-High heat.
4. Just before baking, add & reblend on highest speed for 1 minute:
- 1 egg
- additional Buttermilk, if needed
5. Blend in throughly but briefly:
- 2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp Salt, to taste
6. Pour batter onto hot griddle sprayed with olive oil or a dab of butter.
- Brown rice or millet- equal parts
- Kamut, spelt, wheat
- Buckwheat- reduce to 1 cup because it expands
- Barley- hulled, not pearled. Reduce to 1 cup, it expands.
- Quinoa- thoroughly rinse in strainer 1-2 minutes. Let stand in water overnight, drain & rinse 1 more minute. This removes bitter flavor. Batter will be thin.
- Oats- uncooked rolls oats or oat groats. Use in combination with other grains. *
*I typically use 1/2 C oats and 1 C Kamut (or use 1/2 and 1/2 if cutting recipe in half). I have also used spelt, buckwheat, and brown rice with great success!
Sometimes I add mashed Bananas for Banana Pancakes- those are always a hit! Or blueberries (right before pouring).
Serve with REAL Maple Syrup and/or Butter or Almond Butter. This is packed with protein, though not complete protein, so serve with eggs to start your day off with a nourishing meal!
(This recipe was adapted from Sue Gregg’s Blender Pancake Recipe)