I’ve been craving something warm and carb-y lately, and with my schedule the way it’s been I have had no time to do any baking. Pancakes to the rescue!
These little beauties are great for three reasons:
1. They’re quick
2. They’re easy
3. They’re healthy!
And, they only require three steps: soak, blend, and cook. The soaking starts the germination process, increasing the nutrient content and making the grains easier to digest.
But never mind all that. All you need to know is that these are the best pancakes EVER, and you should make them NOW. The fact that it’s Sunday and raining only makes it all the more urgent.
Simple Blender Pancakes (or waffles)
Adapted from http://www.simplynaturalhealth.com
½ cup mixed gluten-free grains of choice (e.g. millet, buckwheat, quinoa, amaranth*)
1 tbsp hemp seeds (optional)
scant ½ cup water (or non-dairy milk)
1 tsp ground chia or flax
1 tsp coconut oil
½ tsp honey, agave or maple syrup
¼ tsp apple cider vinegar
¼ tsp sea salt
½ tsp baking powder
Soak grains in water + 1/2 tsp apple cider vinegar overnight or at least 6 hours.
Drain and rinse grains well. Add to a blender with the rest of the ingredients, except for baking powder, and process until smooth. Add baking powder and blend briefly.
Pour batter onto a lightly oiled medium-hot skillet and cook for a couple of minutes on each side.
Makes about 6 small pancakes.
*If you use amaranth, use no more than 2 tbsp and do not soak it with the rest of the ingredients – add it when you blend the batter. It is too small to blend very well, and will likely pass right through your strainer when you rinse the grains. A small amount, however, will contribute a nice “pop” to your batter.
Variation: Get creative! Add banana, apple, raisins, chocolate chips, nuts/seeds, or spices for jazzed-up versions.
