No-flour Blender Pancakes turning Wheat to Pancakes Without a Grain Mill

So another crazy thing I do...among other things, is make pancakes from the whole grains of wheat, without flour. 

You read that right too. Chef approved!  This one uses soft wheat, so that you get fluffy pancakes. Soft wheat is lower in protein, so it makes delicious light pancakes. It's worth trying at least once, but I think you will be pleased with how easily they come together. 

Soaked wheat goes from soaked grains of wheat...

to these delicious pancakes!

With your blender ...and some goodies. The batter cooks up just amazing!

  Chef Tess Blender Whole Wheat Pancakes

You will need:

• 1 cup soft wheat (red or white)
• 1 cup milk or soy milk
• 2 eggs, or 1/2 cup egg replacements
• 2 T cold pressed oil--or the oil of your choice
• 1T honey (or 2 T sugar)
• 2 tsp baking powder
• 1 tsp vanilla
• 1/2 tsp salt
• dash of cinnamon, nutmeg, and orange zest

1. Soak 1 cup soft red or white wheat in 3-4 cups warm water overnight, about 8 hours.

Soft wheat has a lower protein content and will make light pancakes,while hard red works, but it is a little tricky to get a fluffy end result. I love these with soft white wheat if you can find it.

2. Drain wheat well. Don't soak longer than 18 hours, or it will be funky!

3. Put drained wheat and 1 cup organic vanilla soy milk/regular milk in a blender. 
4. Blend 3 minutes on Liquefy setting Leave blender on, just open the little top thing (sorry this is so technical).

5. Add remaining ingredients: 2 eggs,2 T oil ,2tsp baking powder.1/2 tsp salt, 1T honey, 1/2 tsp vanilla, dash of cinnamon, nutmeg and fresh orange zest (micro plane)Continue to blend about 2 minutes. Total 5 minutes blending. If you don't blend long enough, the wheat will be chunky instead of a smooth batter.Pour right from blender onto a hot griddle. Yields about 12 4 inch pancakes.


There you go! Try these!

Always My Very Best,
Your Friend Chef Tess

Buckwheat and Teff Gluten Free Blender Pancakes

I had a request for a whole grain blender pancake that is gluten free. As always, I am happy to help, as I have many friend who deal with the whole "gluten free" issue. So, I thought I'd share that buckwheat is in fact 100% gluten free! It's awesome for pancakes and a powerhouse of nutrition. It's well worth using for pancakes.  So far, I love the soak overnight method best, even though it does actually work to just put the buckwheat in the blender unsoaked. I prefer to soak, as I know that this will aid the body in digestion of the grain.  

Here's my recipe:

1 cup buckwheat (soaked overnight in 3 cups water and drained)

1/2 cup Teff (if you don't know about this whole Super-grain...it's amazing!)

1/2 cup egg whites (this makes a fluffy amazing pancake Powdered Egg Whites can be used, hydrated )

20 drops stevia (see below)

1 tsp lemon or orange zest

2 tsp Baking Powder 

1/4 tsp salt

In a blender, all the ingredients.

I LOVE the stevia we carry in the store. It's got a really clean flavor. The advantage of using this, opposed to using sugar is that it won't stick to your griddle...and it won't make you fat. Okay...it's a 100% natural sweetener that doesn't cook out on the griddle so it makes a supremely lightly sweet breakfast pancakes.

Blend on high for 3 full minutes, adding more water as needed to make a smooth batter. I didn't have to use any.

Cook on a lightly oiled hot griddle 2 minutes on each side until cooked through.

Yeah! You'll need some Maple Syrup!

There you go my gluten free friends! Buckwheat-Teff pancakes! Enjoy!