Blender Batter Waffles/Pancakes

Makes 3 - 4 servings (8--6“ pancakes or 3 to 4--7” waffles )

This two-stage process maximizes the nutritional benefits and minimizes the phytic acid in the grain which inhibit absorption of key minerals.

ingredients

1 cup buttermilk or yogurt thinned with water to same
consistency or 1 1/4+ cups for waffles--a thinner batter is best
(Non-dairy allergy alternatives: rice, coconut, almond milk, apple juice or apple sauce + 1 Tbsp. vinegar)
1 tablespoon olive oil (optional, but recommended)
1 teaspoon vanilla extract (optional for flavor, omit with buckwheat)
1/2 cup uncooked rolled oats or whole oats or other grain
1/2 cup buckwheat, brown rice, corn, millet, or other grain

1
1. Place in blender; blend at highest speed 3 minutes (less in a Vita-Mix or Bosch), while adding enough liquid to maintain a vortex,
2
2. Cover blender and let stand at room temperature several hours or overnight for improved nutrition
3
3. Just before baking, add and reblend for 1 to 3 or more minutes until smooth:
4
1 egg (or alternative)
5
additional liquid (as needed to keep batter churning)
6
1 teaspoon baking soda
7
1/2 teaspoon salt, to taste
8
Pour onto griddle or waffle iron and proceed as usual with pancakes or waffles.