I found this recipe in a local running magazine. I was intrigued because this recipe uses wheat kernels straight from food storage - no grinding necessary. So I gave the recipe a try for Sunday breakfast this morning and I was really happy with the results. At our house we like to top our pancakes with peanut butter and syrup. I included the fresh raspberries and banana slices on top to be extra healthy!
1 c wheat kernels
2 c buttermilk
½ c whole wheat flour
2 eggs
¼ c oil
1 T sugar
1 t soda
1 t baking powder
½ t salt
Beat the wheat kernels, buttermilk, and whole wheat flour in a blender until the kernels are a fine texture. Then add remaining ingredients. Blend till smooth. Cook on hot skillet and top with fresh fruit and favorite toppings. Makes ~12 pancakes.
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