I’ve been making this style of pancakes for years (with many variations) and they’re one of my favorites. Not just for flavor, but also nutritional value. I love them because you begin with whole grains which you soak overnight (beginning the germination process- which increases nutrition and digestibility, and the soaking process also gets rid of any anti-nutrients naturally present in grains- like phytates). Then it is super easy the next day to drain the grains, add with water and other ingredients to a blender and whip them up. I also like the convenience of pouring the batter directly from the blender container onto the skillet- what could be handier?! The sesame seeds add extra nutritional value- particularly calcium.
Gluten-free Blender Pancakes
1 1/4 cup brown rice
3/4 cup whole millet*
opt: 3 Tbsp. sesame seeds
1 3/4 – 2 cups water (or non-dairy milk)
2 Tbsp. ground flax
2 Tbsp. oil/butter
1 Tbsp. honey, agave or maple syrup
1 tsp. apple cider vinegar
3/4- 1 tsp. sea salt
2 tsp. baking powder
Soak brown rice, millet and sesame seeds in a bowl with water and 2 Tbsp. of apple cider vinegar added for at least 8 hours (overnight works well). Drain the grains and seeds and then add to a blender with the rest of the ingredients, except for baking powder. Process until smooth. Add baking powder and blend briefly. Pour batter onto a medium hot skillet and cook for a couple of minutes on each side.
*try other grains in place of millet- like raw buckwheat groats or quinoa
Optional: Replace 1/4 cup of the water with a ripe banana or cored apple
Makes about 3 dozen 4″ pancakes.
The texture of these pancakes is exceptional. They keep quite well and can even be frozen with good results.
These make great waffles, also. Just pour batter into a hot waffle iron.
We enjoyed these topped with a pancake syrup made from 2 parts maple syrup and 1 part flax oil whipped together.
Variations: Grain alternatives
© 2010 Kim Wilson, www.simplynaturalhealth.com/recipeblog