I make these pancakes every week....but ironically, I don't like to eat them fresh. I prefer to eat them the next day- toasted so they're slightly crispy. My favorite thing to do is fry up some turkey bacon and an egg and make a breakfast sandwich- pancake, bacon, egg and another pancake! The recipe makes several pancakes, but they freeze well. Also, you need a nice blender. I used "Walmart" blenders for a few years- so they'll work, but you'll have to blend the wheat for 15-20 minutes or longer which is annoying.
RECIPE
1 C. whole wheat kernels (not flour)
2 C. milk, divided
1 egg
2 TBL honey (or sugar)
1 tsp salt
1 TBL baking powder
1/2 C. Canola Oil
*Preheat your skillet on medium, slightly high, heat.
Put wheat kernels and 1 C. milk in a blender. Cover and blend on high for 3 minutes. Add remaining milk and blend another few minutes. Keep the blender going while you add the rest of the ingredients. Just keep blending until you get a pancake batter consistency- be careful because you can blend it too long. Pour batter onto the hot skillet and cook until golden.
*My family got me hooked on coconut oil, so that's what I use now. It gives the pancakes a different flavor, but I like it.
Put wheat kernels and 1 C. milk in a blender. Cover and blend on high for 3 minutes. Add remaining milk and blend another few minutes. Keep the blender going while you add the rest of the ingredients. Just keep blending until you get a pancake batter consistency- be careful because you can blend it too long. Pour batter onto the hot skillet and cook until golden.
*My family got me hooked on coconut oil, so that's what I use now. It gives the pancakes a different flavor, but I like it.
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