Blender Batter Waffles and 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.

This recipe is courtesy of The Urban Homemaker. For more information about methods, ingredients or books, please call 1-800-552-7323 or visit