BLENDER BATTER WAFFLES OR PANCAKES

1. Preheat waffle iron or pancake griddle to highest temperature.

2. Place in blender and blend at high speed for4-5 minutes or until smooth:

1 3/4 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 pastry wheat or kamut
1/2 Cup rolled oats

The secret to getting light and tender waffles is the thinness of the batter. The batter should always swirl about a vortex in the blender. If not, add a little liquid until the hole reappears. This is very important.

3. Blend in briefly just before baking:

1/2 tsp. baking soda
1 tsp. salt
2 tsp. baking powder (non-aluminum

4. Pour thin batter from blender onto seasoned, hot waffle iron or pancake griddle sprayed with olive oil non-stick spray. Bake about 4 minutes. Don't Peek!

For many more grain variations for pancakes and waffles see BREAKFASTS...with Blender Batter Baking and Allergy Alternatives by Sue Gregg.