Blender Pancakes

Blender Pancakes 2

We could almost eat pancakes at every meal around here. Yep, it’s true. There have been some hectic days around here that were ended with a pancake dinner. My boys loved every bite. (Ok, so did I!) I like this recipe because it is easy, filling, and flexible. You can use different grains in this recipe such as: wheat or kamut (if you’re not gluten-free of course), oats, amaranth, sorghum, teff – I like to mix grains to get a different flavor profile. You can add fruit, chocolate chips, nuts, or seeds to this recipe to mix it up as well. We like to top our pancakes with pure maple syrup around here, but nut butter, date paste, or jam is also delicious! I like to eat these pancakes as a snack slathered with peanut butter and jam! Get creative with this recipe and let me know what combination is your favorite! Enjoy!

Blender Pancakes 3

Blender Pancakes

3/4 cup buckwheat groats

1/4 cup millet

1 tablespoon flaxseed meal

1/4 teaspoon baking soda

1/2 teaspoon baking powder

3 Medjool dates

2 cups dairy-free milk of choice

1/4 cup raw macadamia nuts or sunflower seeds

1 teaspoon vanilla extract

pinch of sea salt

pinch of cinnamon

Place all ingredients in a high-powered blender and blend until smooth. Pour batter into a bowl. Heat griddle or non-stick pan to medium-high heat. Place 1/4 cup of batter on hot griddle for each pancake. Cook for about 2 minutes or until the edges are set and bubbles appear on top then flip the pancakes and continue cooking for about another 2 minutes. Remove pancakes from griddle and serve with your favorite toppings.

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