Updated 2/13 to add embarrassing omission (the baking powder and soda)
Here is a way to get whole grain pancakes without a grain mill.
For about 14 generously sized pancakes, place in your blender:
1 1/2 cups of buttermilk (we use 1 tablespoon vinegar in the milk if our raw milk hasn’t gone sour)
2 tablespoons oil
1 teaspoon vanilla extract, if you have it
1 cup whole grain- I like buckwheat. You can use other grains, not limited to wheat berries, rice (this makes pancakes that fall apart easily), or rye.
1/2 cup oats (not instant)
Blend above very well. Add:
sweetener- we liked it with a dash of stevia. A spoonful of honey is good, or just a couple tablespoons of sugar. Jam would be tasty. They really don’t need sweetener, but it makes for a nice taste treat.
Put the batter in the fridge overnight. In the morning, give it one last whirl in the blender, adding:
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt,
and then pour the patter onto a well oiled, heated griddle or frying pan and make pancakes as usual.
Soak the grains in the buttermilk or sour milk overnight in the blender, leaving it out on the counter. In the morning, add the other ingredients, whirl until smooth, then fry as usual.
We like leftover pancakes with peanut butter and jelly for sandwiches- spread the peanut butter thick and the jelly thin and roll them up for lunch box fare. Also good with cream cheese sprinkled with cinnamon, dotted with dried fruit if you like.
Above recipe adapted from Sue Gregg’s breakfast cookbook. It is my favorite of all her cookbooks.