Whole Wheat Blender Pancakes Recipe
Mornings go smoother with Whole Wheat Blender Pancakes. They’re quick to prepare, easy to flip, and pair well with fresh fruit, yogurt, or your favorite drizzle.
Servings: 15 pancakes
Calories: 134kcal
Ingredients
- 1 cup hard white whole wheat berries can use golden or red too
- 1 cup buttermilk or regular milk
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 large egg
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1 tbsp baking powder
Instructions
- Blend the wheat with the buttermilk for 3 minutes on low, scraping down the sides afterward.
- Add the milk and blend for another 3 minutes on medium. Scrape down the sides again.
- Add the rest of the ingredients and blend for about 15 seconds to combine.
- Rest the batter for 5 minutes while heating your pan or hot griddle. Cook the pancakes until done.
- Using a ¼ cup to portion the pancake batter, you should get 15 4-inch pancakes.
Notes
STORE leftover Whole Wheat Berry Pancakes covered in the refrigerator for up to 5 days. To FREEZE, wait until they’ve cooled completely, then layer wax or parchment paper between each pancake and place them in an airtight container or freezer bag. Freeze for up to 3 months.
When ready to eat, warm frozen pancakes on a baking sheet in a 375 degrees Fahrenheit (190 degrees Celsius) oven for 8–10 minutes, or REHEAT in a toaster or dry skillet. You can also microwave them in 20-second intervals until warmed through.
Nutrition
Calories: 134kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 264mg | Potassium: 38mg | Fiber: 2g | Sugar: 3g | Vitamin A: 55IU | Calcium: 83mg | Iron: 1mg
