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!

Dr. Neal Barnard's Program for Reversing Diabetes, pg197

Carrie's Whole Wheat Pancakes

My friend Carrie gave this recipe to me with some whole wheat flour she ground herself. She said the freshly ground flour made the cakes.... they sure did! Inspired me to bust into my food storage, go grind some wheat at her house and make them again and again. I am almost ashamed to say that for my family, we doubled this and only had 6 left over.

1 1/2 cups whole wheat flour
3 tablespoons brown sugar
3 tablespoons oil
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
2 eggs yolks, reserve egg whites

Combine all ingredients except egg whites. Whip 2 egg whites until stiff peaks form. Fold egg whites into pancakes mixture. And cook away.

Syrup: I nuked some frozen strawberries and blueberries in the microwave, smooshed with a fork and then mixed in some cinnamon.

To eat: I put my pancakes down, sprinkled some nut dust on and then poured on the syrup. Soooooooooo heavenly!! I owe you big-time Carrie for this one!!