These are a new favorite, fast pancake. Hearty, fluffy, kinda cakey and all you need is a blender. I heated up some far-too-liquid-to-use-for-jam homemade jam on them. Or heat up some berries add a little agave or maple syrup, smash them up and use that for jam. I rounded out the meal with Shrek Shakes. A total blender meal. I double this for my family.
1 cup wheat berries (whole wheat kernels)
1 tablespoon whole flaxseed
2 cups water
1/3 cup chickpea flour (besan) or low-fat soy flour {i used rye}
1 tablespoon sugar/agave nectar
2 teaspoons lemon juice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Place the wheat berries, flaxseed, and water in a blender and process at high speed for about 2 minutes. Add the flour and process for 2 to 3 minutes or until very smooth. Add the sugar, lemon juice, baking powder, baking soda, and salt and process until well mixed.
Heat a heavy nonstick griddle or skillet over high heat until drops of water dance on the surface and then quickly disappear. Reduce the heat to medium-high. Working in batches if necessary, pour dollops of batter quickly onto the griddle, leaving space to expand. When bubbles appear on the surface, gently flip the pancakes. Don't overcook; they should be a bit fluffy when you take them off the griddle, so they are light and cakey. Yum!
Belly Biters: all loved!
We had these for dinner tonight. Great consistency, little different flavor with the ground chickpeas. Next time I will try Rye. Of course I had to throw in mini chocolate chips. We liked them with peanut butter and real maple syrup. Love the blender meal clean up!
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