Whole Grain Blender Pancakes/Waffles

This Sue Gregg recipe is one of our regular breakfasts. It's a great way to incorporate a variety of whole grains in your diet. There is no flour in these pancakes! I always do the two stage process and start my batter the day or night before. This will get more nutrients from the grains if they soak in an acidic medium (the yogurt or buttermilk) for several hours. (Oats should soak 24 hours). Complete explanation below. Check out the link to her webpage for more details about this recipe including FAQs and troubleshooting... although I've never had any problems with it.

This is copied and pasted from her webpage (with extra info left out):

AMOUNT: 3 - 4 Servings ( 8--6" pancakes or 3 to 4--7" waffles )

1. Place in blender; blend at highest speed 3 minutes (less in a Vita-Mix or Bosch), while adding enough liquid to maintain a vortex:

1 cup buttermilk or yogurt [or kefir] thinned with water to same consistency or 1 1/4+ cups for waffles--a thinner batter is best
(Non-dairy allergy alternatives: rice, coconut, almond milk, apple juice or apple sauce + 1 Tbsp. vinegar)
1 tablespoon olive oil (optional, but recommended)
1 teaspoon vanilla extract (optional for flavor, omit with buckwheat)
1/2 cup uncooked rolled oats or whole oats or other grain
1/2 cup buckwheat, brown rice, corn, millet, or other grain

These are raw whole uncooked grains, not flour! We urge you to experiment with millet, barley, spelt, and Kamut® grain for varied tastes and textures. Avoid bothersome allergies. For those who are gluten intolerant try the gluten free grains: brown rice, corn, and millet.

2. Cover blender and let stand at room temperature several hours or overnight for improved nutrition. Optional but recommended: See The Two Stage Process.(below)

3. Preheat griddle on medium-high (until water drops sizzle on surface), or waffle iron at highest temperature.

4. Just before baking, add and reblend for 1 to 3 or more minutes until smooth:

1 egg (or alternative)
1 tablespoon flax seed (Optional for added nutritional value)
additional liquid (as needed to keep batter churning)

5. Blend in thoroughly, but briefly, "sifting" these through a small strainer (assist with rubber spatula, if needed):
1/4 teaspoon baking soda
1/2 teaspoon salt, to taste
1 teaspoon baking powder*
(*Optional: With the Two Stage Process the baking powder can be omitted and the baking soda increased to 1/2 to 1 teaspoon as needed).

Technique tip: If you can successfully drop the soda & salt into the spinning blades at the bottom of the vortex, you can omit sifting.

6. Bake on hot griddle or in waffle iron (3 to 5 minutes until crisp), lightly sprayed with non-stick olive oil spray as needed.

* * *
The Two Stage Process Optional for enhanced nutrition and smoother batter. After blending let the batter rest for 6 or 7 hours or overnight at room temperature. Remember you will add the egg later. However, if you've already added the egg, be sure to refrigerate the batter. Soaking the batter gives enzymes time to release nutrients (especially calcium, magnesium, and iron) bound up by phytates in the grains. In addition to maximizing nutritional value the two stage process allows the batter to soak up liquid, consequently, producing an even smoother batter.

Preheat the waffle iron on highesttemperature or griddle on medium high (until drops of water sizzle)
Add egg and reblend on highest speed 1 to 3 minutes or until smooth

About Whole Grains:
Try them all.
brown rice (waffles are light, crispy--our favorite)
oats (rolled or whole) May need to cook a little longer. Blend well to produce a smoother batter with coarser grains.)
buckwheat (raw, sprouting or toasted, very flavorful) Reduce to 1/2 - 1 cup--this grain expands. Omit vanilla.
millet (waffles are especially light)
barley (hulled, not pearled--reduce to 1/2 - 1 cup)
corn (dry whole, not meal)
Kamut®grain, spelt (allergy alternatives to wheat)
triticale, rye (tend to be heavy. blend with lighter grains)

Sweet Potato Dollars

Sometimes the simplest recipes are the best! This is from Nourishing Traditions.

Serves 4

3-4 sweet potatoes
3 T melted butter
3 T extra virgin olive oil
sea salt

Peel potatoes andslice crosswice at 1/4 inch intervals into "dollars." Brush two cookie sheets* wth mixture of butter and olive oil. Arrange the dollars in one layer and brush with the remaining butter and oil. Season lightly with sea salt. Bake about 45 minutes at 350 degrees.

*Forgive me for not understanding the physics of baking, but I used one silpat lined cookie sheet and one glass baking pan. I highly recommend the glass baking pan!! The dollars which baked on the glass browned nicely on the bottom and were even crispy! (watch them closely near the end, some were almost burnt at 45 min). The ones on the cookie sheet, while tasty, were rather soft and soggy. This is probably why my baked sweet potato "fries" never came out very good in the past.