Ingredients and Directions
Blend the following on high until smooth. (About two minutes if using a high-end blender, such as a Vita-mix or Blendtec, may take around 5 minutes on most blenders – play with this to find your preference)
- 2 cups whole grain
- 2 1/2 cups milk
Turn blender down to medium (just fast enough to funnel)
blend in the following:
- 6 eggs
- 1/2 cup extra virgin olive oil
- 1 tsp sea salt
- 2 Tbsp honey
Once the above is mixed in, all at once blend in:
- 2 Tbsp Baking Power
The quicker you shut off the blender once baking powder is added, the more it will rise, as long as it has (barely) mixed in. Don’t over-blend!
In a 2 Qt. blender, this will begin to overflow a little if done right. If using a smaller blender, you should cut this recipe in half. (single batch)
Some comments about the ingredients:
- For the whole grain you are adding the grains unground. It will still work with a flour, you just won’t need to blend as long. I normally do a mixture of buckwheat, flax, and kamut, you can also do wheat, oats, barley, millet, brown rice, almost anything, you’ll get different texture and density depending on what you use, this is a fun recipe to experiment with different grains.
- For the milk, like I said above I normally use rice milk and Eve uses her raw fresh goat milk.
- For the eggs, Eve uses fresh from her farm and I try to find some fresh organic eggs as well
- For the oil, I like to use coconut oil since it is more stable when heated but I also use EVOO.
- For the baking powder Eve and I both like Rumford double acting baking powder as it has no aluminum, I’ve found other brands which also say “no aluminum” when I can’t find Rumford.
I always cook the pancakes in my cast iron skillet and in coconut oil since it will be heated for so long. And I love using my cast iron skillet for these.
Enjoy!Go to Recipe →