Those of you reading this post today should consider yourself very fortunate! Because today I am going to share with you a highly sought after recipe that has been in my extended family for years and never been shared…..before today! Exciting huh? ;-) Oh…and even MORE exciting…we’re giving away another Blendtec blender!! (more at the end of the post.)
This recipe comes to me from my daughter-in-law Kaitlyn’s father, Conley Thatcher. Let’s see, if he is my daughter-in-law’s father…does that make him my husband-in-law? lol! I’m thinking not. I think it makes him my daughter-in-law’s father. Oh yeah…that’s what I said. :-) Moving on….
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Conley was kind enough to share his recipe for Blender Pancakes (and Waffles) with me one day after I was complaining about gluten-free pancakes I’d recently made that were awful. While the “official” name of the recipe is “Blender Whole Wheat* Pancakes and Waffles”…according to Conley you can make them with just about ANY grain your heart desires! (Thus the asterisk after Whole Wheat.)
And how cool is it that you make them in the BLENDER!?? I’ll admit, putting whole grains in the blender and having them turn into a light and fluffy pancake batter sounded a bit far-fetched to me…but this falls under the “don’t knock it until you’ve tried it” category because they were amazing!
Here is the original recipe that Conley was kind enough to type up and print out for me:
Blender Whole Wheat* Pancakes and Waffles
“This is a real family favorite. Our children grew up on these and still consider it a treat to have me make a batch for them and the grandkids.” ~~Conley Thatcher
1. Put 1 cup of whole wheat* and 1 1/2 cups of warm milk in the blender. Blend until wheat* is ground and mixture is quite thick. (Note: the longer it blends, the thicker it gets, so be sure to watch it, or it might get too thick.) Note from Jill: Mine got REALLY thick…but all I did was add a little more milk and it was fine.
2. Add:
- 2 eggs
- 2 Tbsp oil for pancakes (3 Tbsp for waffles)
- 1 Tbsp brown sugar
- 1 tsp salt
3. Blend until well mixed. If it is thicker than you like, add a little milk. If it is thinner than you like, add a Tbsp or so of potato buds or flakes. (The potato is not really necessary but it gives the pancakes a nice texture.)
4. Pour into a mixing bowl and add 1 Tbsp baking powder, and stir. (Don’t add it while still in the blender. The baking powder will make the batter rise and you might have an overflow problem on your hands.)
5. Cook and serve warm with syrup or jam.
*NOTE: This recipe is adaptable to ALL kinds of whole grain (except corn). Conley has personally used red wheat, white wheat, barley, buckwheat, triticale, millet, rye, and brown rice. His family favorite is a blend of 1/3 white wheat; 1/3 red wheat, barley or rye; and 1/3 brown rice. (Brown rice give the pancakes a lighter texture than any of the other grains.)
Since I wanted to make GLUTEN-FREE pancakes and didn’t have any brown rice on hand…I decided to experiment a little. I used 1/2 GF oats and 1/2 white rice for my batch of blender pancakes. Call it “beginner’s luck” or whatever you want, but they turned out great! I guess Conley wasn’t kidding when he said this recipe is adaptable to ALL KINDS of whole grains.
The only “issue” I had with my version of the recipe was that I had to cook the pancakes a good long time to make sure the middle wasn’t gooey. (This was less of a problem when I made the pancakes smaller.) I think, however, the gooeyness factor was due to the grains I chose. Next time I am going to try the BROWN rice.
But the TASTE of these pancakes was divine! I couldn’t get over how delicious they were! They actually went a long way towards restoring my faith in gluten-free cooking in general. Sometimes it can get so discouraging…it was nice to have such a success!!
While I haven’t tried the Whole Wheat version of this recipe (for obvious reasons), I assure you that according to Kaitlyn, who has eaten them all her life, they are WONDERFUL! I hope that those of you who try the whole wheat recipe will let me know what you think!
BLENDER PANCAKES & WAFFLES
Ingredients:
- 1 cup of whole wheat
- 1 1/2 cup of warm milk
- 2 eggs
- 2 Tbsp oil for pancakes 3 Tbsp for waffles
- 1 Tbsp brown sugar
- 1 tsp salt
- 1 tbsp or so of potato buds or flakes
- 1 Tbsp baking powder
Instructions:
- Put 1 cup of whole wheat* and 1 1/2 cups of warm milk in the blender. Blend until wheat* is ground and mixture is quite thick.
- Add: eggs, oil for pancakes (3 Tbsp for waffles)1 Tbsp brown sugar and salt.
- Blend until well mixed. If it is thicker than you like, add a little milk. If it is thinner than you like, add a Tbsp or so of potato buds or flakes.
- Pour into a mixing bowl and add 1 Tbsp baking powder, and stir.
- Cook and serve warm with syrup or jam.
Recipe Notes:
NOTE: This recipe is adaptable to ALL kinds of whole grain (except corn). Conley has personally used red wheat, white wheat, barley, buckwheat, triticale, millet, rye, and brown rice. His family favorite is a blend of 1/3 white wheat; 1/3 red wheat, barley or rye; and 1/3 brown rice. (Brown rice give the pancakes a lighter texture than any of the other grains.)
[…] in the microwave, toaster, or toaster oven. WAY better then the frozen ones you buy in the store! (CLICK HERE for my Blender Pancakes & Waffles […]
These pancakes turned out like leather until I added baking powder, which I don’t find on the recipe. I have a hard time believing that the ones in the picture were made without BP.
I now see you have indeed posted the Gluten Free option…… I apologize as it’s 3am and my brain is on Gluten Free research overload.
I just found your website and I LOVE what I see so far. Just wondering if you have tried to make these blender pancakes Gluten Free. They sound delicious but unfortunately I just found out I now need to cut out all gluten and live as a Celiac. To say I am confused is an understatement, I have no idea what flours go better together and what will produce a yummy pancake ( one of my favorite breakfast staples) so any advice or help you could give would be greatly appreciated.
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[…] Blender Pancakes & Waffles {Whole Wheat Or Gluten-Free} By One Good Thing By Jillee […]
Yum~reading some recipes,I am now hungary.I do want to mention that Prgresso
soups now have GF cream of mushroom,and a chowder which is really good .Reading the post above now affords me to make the tuna noodle bake dish.
I follow on face book~pinterest and E-mails.
Your ranch chicken was the Best ~follow on FB~Pinterest and e-mail.
Love all your blogs.
I would love the blendtec~for making GF pancakes.Follow on FB,Pinterest,and e-mail.
Love all of your posts.
Follow you on e-mail~FB~Pinterest.
Any good dessert recipes that are gluten free?It’s been one year since having some dessert.:-(