Blender Pancakes & Waffles – Whole Wheat Or Gluten-Free

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.)

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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….

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.)

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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!

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BLENDER PANCAKES & WAFFLES

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.)

5 from 1 vote

Print Recipe

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 6

Calories: 185 kcal

Author: Conley Thatcher

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:

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.
2. Add: eggs, oil for pancakes (3 Tbsp for waffles)1 Tbsp brown sugar and 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.
4. Pour into a mixing bowl and add 1 Tbsp baking powder, and stir.
5. 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.)

Nutrition Facts

BLENDER PANCAKES & WAFFLES

Amount Per Serving

Calories 185 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 60mg20%

Sodium 439mg19%

Potassium 402mg11%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 5g6%

Protein 6g12%

Vitamin A 180IU4%

Vitamin C 2mg2%

Calcium 171mg17%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.