I hope you still have some wheat berries left after you made Easy Wheat Berry Salad, because you’re going to want to make these pancakes! If you liked my 100% Whole Wheat Pancakes from a few weeks ago, you’ll love these pancakes too. They’re 100% whole wheat too, but instead of starting with whole wheat flour, these pancakes start with wheat berries that are ground into flour using a blender giving you the freshest, tastiest wheat flour possible!

As long as you have a decent blender, these pancakes couldn’t be easier. (This is the one I have and it worked great!) The wheat berries, sugar, and salt are ground into fresh flour. Then buttermilk, an egg, baking powder, and baking soda are added and blended until smooth. The entire process only takes 5 minutes, and the result is the nuttiest, fluffiest, most delicious, whole wheat pancakes ever! Although, the 100% Whole Wheat Pancakes are a close second =). Enjoy!

Wheat Berry Pancakes

3/4 cup hard wheat berries, uncooked (I used Bob’s Red Mill)
1 tbsp sugar
1/4 tsp salt
3/4 cup low-fat buttermilk
1 egg
3/4 tsp baking powder
1/4 tsp baking soda

1. Combine wheat berries, sugar, and salt in high-powered blender (at least 450 watts). Process for 2-3 minutes or until flour-like consistency.
2. Add egg and buttermilk and process another minute or until batter is very smooth.
3. Add baking soda and baking powder and process another 30 seconds.
4. Heat nonstick skillet or griddle over medium-low heat. Using 3 tbsp scoop, pour batter onto preheated skillet. Cook ~45 seconds or until bubbles form on top and edges start to dry slightly – should be golden brown. Flip and cook another 45 seconds – 1 minute or until golden brown on second side. Makes ~7 pancakes. 2-3 servings.

Nutritional Info (per pancake): 88 calories; 1.2 g fat; 15.6 g carbohydrates; 2.6 g fiber; 3.4 g protein.

Categories: Breakfast, Pancakes

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