Whole Wheat Pancakes Recipe
These wholesome whole wheat pancakes, also known as pioneer pancakes, are perfectly paired with peach butter and Blendtec's Raspberry-Maple Syrup.
Total time: 05 M 50 S
- 1 1/2 cups low-fat milk
- 1 cup wheat berries
- 2 tbsp. canola oil
- 2 large eggs
- 2 tbsp. granulated sugar
- 1 tbsp. baking powder
- 1/2 tsp. kosher salt
- Serving Size: 2 pancakes
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 70mg
- Sodium: 270mg
- Carbohydrates: 31g
- Fiber: 4g
- Sugar: 7g
- Protein: 7g
- Add milk and wheat berries to FourSide jar and secure lid.
- Blend on a High speed for 50 seconds.
- Add remaining ingredients to jar and secure lid.
- Press "Pulse" 5–7 times to incorporate remaining ingredients.
- Allow batter to rest 5 minutes.
- Pour ¼ cup batter onto greased, heated griddle, and cook approximately 1 minute or until bubbles break surface of pancake and underside is golden brown. Flip and cook for approximately 30 seconds. Repeat with remaining batter.
- Serve immediately or keep warm in oven at 200°F, loosely wrapped in foil.
I made this recipe for the first time tonight, but also couldn’t figure out what speed 9 was on my Blendtec Designer Series. I think I understand now it’s the highest speed for 50 seconds. I used 1 1/2 C water & 6 T Powdered Buttermilk. I used hard winter red wheat berries. I used olive oil and honey in place of the canola oil and sugar. They turned out a little thicker than I expected, but still very good. I would like recipes for the Blendtec Designer Series so I don’t have to figure out the speed and timing.
I made this using 1 1/2 cups whole wheat flour and 4 tsp of melted coconut oil. used batter on machine. then added frozen blueberries and mixed them in with spatula. Fried them on the electric grill 300-350 F with coconut oil. Turned out good.
what is wheat berries and where do you buy them? Have you tried this with a different oil. Canola oil is not health.
I made these and they were fantastic. I used hard red winter wheat berries from the Whole Foods bulk food bin. I also used olive oil instead of canola and sucanat for the sugar. They came out super light and very delicious. And a great color as well. I can’t believe how much easier it is to make pancakes if you don’t use anything resembling flour.
We use this recipe for belgian waffles as well and they turn out very nicely. It’s one of our go-to recipe for a quick meal, paired with blendtec’s strawberry syrup.
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