Tutorial Tuesday! It is my job to make things taste so amazing that the kids don't mind they are "healthy". Let's face it...how many whole wheat pancakes give you the chills in a good way? I've seen far too many that are more like hockey pucks than pancakes. So I wanted to share these. They have a full serving of vegetables and a full serving of whole grain, and yet somehow they still look like love...
I start with the whole grains of wheat soaked overnight originally here: blender pancakes , but I transferred the instructions to this post also.
Soaked wheat goes from this...to these!
With your blender
...and some goodies.
The batter cooks up just amazing!
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. We started soaking wheat for bread, but it takes 3-4 days before the bread is ready. Pancakes however are just around the corner. This one uses soft wheat, so that you get fluffy pancakes. It's worth trying at least once, but I think you will be pleased with how easily they come together.
Chef Tess
Blender Whole Wheat Pancakes:
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 (or regular milk works too!)
4. Blend 3 minutes on Liquefy setting Leave blender on, just open the little top thing (sorry this is so technical).
5. Add 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.
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 (or regular milk works too!)
4. Blend 3 minutes on Liquefy setting Leave blender on, just open the little top thing (sorry this is so technical).
5. Add 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.
Do you know that the best way to tell when to turn over a pancake is when the bubbles look like this? They pop and stay open when cooked?
When done we also top with some other crazy stuff. For instance:2T sugar free strawberry jam, heated 1 minute in the microwave with some sugar free chocolate shredded on top will look like this...
A few tablespoons of sugar free blueberry pie filling...
Or we also like a little honey. Oh dear...that may be a lot of honey.
Happy breakfast. There you go.
A few tablespoons of sugar free blueberry pie filling...
Or we also like a little honey. Oh dear...that may be a lot of honey.
Happy breakfast. There you go. 
