Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Wednesday, June 23, 2010

Wheatberry Pancakes

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!

Makes 12 - 4" pancakes (3 servings). Per serving: 261 calories, 11 g protein, 53 g carbohydrates, 6 g sugar, 3g total fat, 9% calories from fat, 0mg cholesterol, 9g fiber, 534 mg sodium.

Belly Biters: all loved!

1 comment:

  1. 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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