Ingredients needed:
1-1/2 Cups buttermilk (or fruit juice or non-dairy alternative
1 egg
2 TB olive oil
1 tsp. vanilla extract
2 TB honey
1/3 Cup raw brown rice
1/2 Cup wheat berries
1/2 Cup rolled oats
1/2 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
Preheat waffle iron or pancake griddle to highest temperature.
Place buttermilk, egg, olive oil, vanilla extract, honey, brown rice, wheat berries, rolled oats in blender and blend at high speed for 4-5 minutes or until smooth.
Blend in baking soda, salt, and baking powder briefly just before baking.
Pour thin batter from blender onto seasoned, hot waffle iron or pancake griddle sprayed with olive oil non-stick spray.
Waffles: Bake about 4 minutes or until the light goes off. Don't Peek!
Pancakes: Bake on first side until bubbles on unbaked side begin to break; turn once and bake on second side.
For many more grain variations for pancakes and waffles see BREAKFASTS...with Blender Batter Baking and Allergy Alternatives by Sue Gregg.
Recipe from Marilyn Moll of http://www.urbanhomemaker.com/
My notes: Very thin batter. Have always used fruit juice. Make extras to freeze.
2 comments:
I'm always looking for healthy recipes - thanks!
Thanks for this recipe...we'll have to try it out! Now...as far as your question about the brownies posted on my site - I think that they would work in a muffin tin. I usually make these in the mini muffin tins and then once they're hot out of the oven, I used a (floured) tart press gadget to make them into little "cups" - then fill the inside of the cups with the frosting (with a pastry bag) and then add the topppings. They're always a hit! ;)
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