4 Blender Pancake Recipes

Here's a few different recipes for you to try. See which one you like best!

Blender Pancakes
by I Dare You to Eat it

1 ½ cups buttermilk
2 eggs
2 TBSP butter, melted
1 cup uncooked whole wheat kernels
2 TBSP cornmeal, heaping
1 TBSP brown sugar
½ tsp baking soda
1 TBSP baking powder

Heat an electric frying pan or griddle to medium heat. Pour buttermilk into blender. Add the wheat kernels and blen on high for 10 minutes. It will sound like popping corn at first but will gradually become quieter. Add cornmeal, brown sugar, eggs, and melted butter, and blend another minute. Then add baking soda and baking powder and blend only a few seconds longer. Stir batter a little by hand to completely combine ingredients. Spoon onto hot griddle.

Blender Pancakes
by DVO.com

1 cup golden whole wheat
1 1/2 cups milk
1/2 cup vegetable oil
1 egg
3 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt

Blend 1 cup of milk with wheat for 2-3 minutes add rest of milk and blend for another 2-3 minutes. Add the rest of the ingredients and blend. Cook on a hot skillet until done.

Blender Pancakes
by Everyday Food Storage

1 cup milk (translation for powdered milk is 3 TBSP milk and 1 cup water)
1 cup wheat kernels, whole & uncooked (also known as wheat berries)
2 eggs (2 TBSP powdered eggs ¼ cup water)
2 tsp baking powder
1 ½ tsp salt
2 TBSP oil
2 TBSP honey or sugar

Put milk and wheat kernels in blender.Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

Berry Syrup

2 cups mixed berries
3 TBSP sugar

Mix together and let stand for 10-15 minutes before serving.

Here is a link for Everyday Food Storage Blender Pancakes YouTube video . It is a GREAT video, so check it out. It makes blender pancakes a lot less scary :)

Pre-Soaked Wheat Blender Pancakes
by Bee Prepared

If you are worried about your blender being able to handle Wheat Blender Pancakes, try this recipe.

1 cup whole wheat berries
1 cup milk
1 ½ TBSP honey
3 eggs
½ tsp salt
½ tsp baking powder

Cover wheat with about 1 cup of water and soak in the refrigerator overnight. Next morning, drain and blend with milk in a blender for 4 minutes. Add the rest of the ingredients and blend 3 more minutes. Cook on hot girddle.

Give us this Day our Daily Bread - SRS Meeting January 7, 2010

This month we are talking all about wheat!

Buy it: Wheat is very cheap to buy and can be stored indefinitely. You can buy wheat from the LDS Cannery or from other online sites such as Emergency Essentials, Lehi Roller Mills or Honeyville.

Store it: Wheat can be stored in almost any airtight container. I have my wheat in #10 cans and 5 Gallon Buckets. Here is the original post on Storage Containers.

Use it: Besides making bread, Did you know that you can use wheat without grinding it? Wheat makes an amazing breakfast and is perfect to use as a meat extender. Click here to find out more.

Newsletter

The entire newsletter can be downloaded here. Click on the links to view our posts on Diagram of a Wheat Kernel, Why Whole Grains?, Wheat & Dietary Fiber, What Would 400 lbs of Wheat Make?, Whole Wheat vs. White Flour, 3 Different Ways to Cook Wheat Berries, Green Living & Recipes (Wheat Meat, Wheat Sweets, Wheat Berry Recipes, Blender Pancakes, Cracked Wheat Cereal, & Artisan Bread in 5 Minutes a Day). The link to last years class (April 2009) on wheat can be found here.

Diagram of a Wheat Kernel

Sometimes called the wheat berry, the kernel is the seed from which the wheat plant grows. Each tiny seed contains three distinct parts that are separated during the milling process to produce flour.

Endosperm – about 83 percent of the kernel weight and the source of white flour. The endosperm contains the greatest share of protein, carbohydrates and iron, as well as the four major B-vitamins, such as riboflavin, niacin, and thiamine. It is also a source of soluble fiber.

43% of the pantothenic acid
32% of the riboflavin
12% of the niacin
6% of the pyridoxine
3% of the thiamine
and 70-75% of the Protein

Bran – about 14.5 percent of the kernel weight. Bran is included in whole wheat flour and can also be bought separately. The bran contains a small about of protein, large quantities of the three major B-vitamins, trace minerals and dietary fiber – primarily insoluble (or roughage).

86% of the niacin
73% of the pyridoxine
50% of the pantothenic acid
42% of the riboflavin
33% of the thiamine
and 19% of the protein

Germ – about 2.5 percent of the kernel weight. The germ is the embryo or sprouting section of the seed, often separated from flour in the milling because the fat content (10 percent) limits flour’s shelf-life. The germ contains minimal quantities of high quality protein and a greater share of B-complex vitamins and trace minerals. Wheat germ can be purchased separately and is part of whole wheat flour.

64% of the thiamine
26% of the riboflavin
21% of the pyridoxine
7% of the pantothenic acid
2% of the niacin
and 8% of the protein.

Why Whole Grains?

Why do you want whole grains? They contain the bran and the germ of the grain, which have more nutrients than the endosperm—those are the real names; we didn't make them up—that you get with refined or enriched grains. Whole grains are absorbed more slowly than foods made from enriched or bleached flour, so they raise glucose and insulin levels less and keep you feeling fuller longer.

A diet rich in whole grains may also help steer you around cardiovascular disease, metabolic syndrome, even gum disease—not to mention the pain of having to buy bigger pants.

But not all foods that tout whole grain or whole wheat provide it in the healthiest form. You want the grain to have all of its original components. Here are a few fake-out label words to watch for:

Made with whole grains. - It may have a pinch of whole grains, but unless it's 100 percent, you won't reap most of the potential benefits.

Multigrain - This tells you nothing about whether the grains are whole or refined. Even if you're getting 38 different grains, that isn't much good if they are all refined.

Whole grain - If the label doesn't say "100 percent whole grain," it may have many grain blends. Bad words to see paired with "flour" are: "enriched," "bleached," "unbleached," "semolina," "durum" and "rice."

The bottom line? Here is what it should say: "100 percent whole grain" or "100 percent whole wheat."

Source: Dr. Oz from Oprah.com

Refined flour looses between 48-98% of the many naturally occurring vitamins and minerals.

There are estimated to be 26 vitamins and minerals in a kernel of wheat.

Only Vitamins B-1, B-2, and B-3 and folic acid and iron are added to white flour in a synthetic form and this is called enrichment.

3 Different Ways to Cook Wheat Berries

Cooked wheat may be bagged and stored in the refrigerator for at least a week or in
the freezer for months.

Stovetop Wheat Berries

1 cup wheat berries
4 cups water

Boil for 60-70 minutes, topping with water as needed. You can reduce cooking time to 50-60 minutes if you pre-soak your wheat overnight (you can boil them in the same water you soaked them in). Drain after cooking, when wheat is tender.

Crockpot Wheat Berries

4 cups raw whole wheat
10 cups water
1 TBSP salt

Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours.

Pressure Cooker Wheat Berries
by Alton Brown

2 cups wheat berries
4 cups water
2 TBSP salt

Place all ingredients into a pressure cooker and cook on high heat until hissing begins and pressure rises. Lower heat to maintain hissing and cook for 45 minutes.

Whole Wheat vs. All-Purpose (White) Flour

Whole Wheat Flour is a coarse-textured flour containing the bran, germ and endosperm. The presence of bran reduces the gluten development, therefore, baked products made from whole wheat flour tend to be heavier and denser than those made from white flour. Whole wheat flour, however, is rich in B vitamins, vitamin E and protein, and contains more trace minerals and dietary fiber than white flour. It also contains only five percent fat. In most recipes, whole wheat flour can be mixed half and half with white flour.

All-Purpose (White) Flour is the finely ground endosperm of the wheat kernel separated from the bran and germ during the milling process. After bleaching for further brightness in color, it is enriched with some of the vitamins that were stripped in the first place, however white flour still does not come close to the amount of fiber and nutrients as its whole wheat counterpart. The greatest single cause of iron deficiency – anemia – is connected to the refining of breads, cereals and sugar. Now that our breadstuffs are refined, no foods rich in the B vitamins are ordinarily eaten on a daily basis. Enless the package says “whole wheat” first, it is not truly a whole wheat product, but refined and enriched.

So why do we even have white flour? Because it was engineered to have a longer shelf life. The wheat germ contains fatty, essential oils which oxidize once milled and shorten the shelf life of whole wheat flour. In the olden days, they couldn’t process and use the flour quickly enough to keep it from going rancid, so this was their solution.

White flour is thus better for longer storage use of pre-milled wheat, although it has less nutritional value. That is why the Church encourages us to store wheat kernels instead. They store almost indefinitely (much MUCH longer than white flour) and still retain their nutritional value.

Wheat and Dietary Fiber

A kernel of wheat is made up of three parts: the endosperm which is the inner part of the wheat kernel, the bran or outer layers of the kernel, and the germ or embryo part of the kernel. All three are necessary to gain the full nutritional benefit of wheat. Wheat bran is an excellent source of dietary fiber.

According to the Mayo Clinic, dietary fiber, or roughage, includes all parts of plant foods that your body can’t digest or absorb. Unlike other food components such as fats, proteins or carbs – which your body breaks down and absorbs – fiber isn’t digested by your body. Therefore, it passes relatively intact through your stomach, small intestine, colon and out of your body. It might seem like fiber doesn’t do much, but it has several important roles in maintaining health.

1. Dietary fiber increases the weight and size of your stool and softens it, decreasing your chance of constipation.
2. A high-fiber diet may lower your risk of developing hemorrhoids and small pouches in your colon (diverticular disease).
3. Soluble fiber helps lower total blood cholesterol levels by lowering LDL or “bad” cholesterol levels, as well as reducing blood pressure and inflammation of the heart.
4. Fiber can slow the absorption of sugar, which reduces the risk of developing type 2 diabetes as well as helping balance blood sugar for diabetics.
5. High-fiber foods also aid in weight loss by making you feel fuller longer, consuming fewer calories for the same volume of food.

Good sources of fiber include: grains and whole-grain products, fruits, vegetables, beans, peas and other legumes, nuts and seeds.

Wheat, Barley, Oats & Flax (SRS Meeting - April 2, 2009)

Wheat

• Start the day with whole grains. If you're partial to hot cereals, try old-fashioned or steel-cut oats. If you're a cold cereal person, look for one that lists whole wheat, whole oats, or other whole grain first on the ingredient list.
• Use whole grain breads for lunch or snacks. Check the label to make sure that whole wheat or another whole grain is the first ingredient listed.
• Bag the potatoes. Instead, try brown rice or even "newer" grains like bulgur, wheat berries, millet, or hulled barley with your dinner.
• Pick up some whole wheat pasta. If the whole grain products are too chewy for you, look for those that are made with half whole-wheat flour and half white flour.
• Bring on the beans. Beans are an excellent source of slowly digested carbohydrates as well as a great source of protein.

www.hsph.harvard.edu/nutritionsource/what-should-you-eat/carbohydrates/

Wheat, Why is it so Good?

Wheat is packed with vitamins and minerals. Unfortunately, processing used to produce and refine white flour removes most of the valuable nutrients. Wheat kernels have three main divisions; the bran, the endosperm, and the inner embryo or wheat germ. The bran layer constitutes 14% of the wheat kernel and is removed when producing white flour. The bran is packed with vitamins A, C, and E, calcium, iron, and iodine. The bran also happens to be the best source of dietary fiber which aids in digestion and helps ward off disease. The wheat germ layer is an excellent source of vitamin E, as well as other vitamins and protein. Many important nutrients are removed when layers are separated during processing. For this reason, it makes sense to put whole wheat back into your diet. Pound for pound, wheat is one of the least expensive foods available. And, since grain products will expand in your stomach--satisfying you even if you eat less--using wheat products can help you stretch your budget by elimieliminating the need for store-bought, overpriced, and over-processed goods. If you are concerned that your food storage may be lacking in protein, a good supply of wheat and beans will form a complete protein. Just a half cup of uncooked wheat contains 8 to 10 grams of protein. So, not only will wheat give you the protein needed for muscle growth and repair, but you will have a low-fat complex carbohydrate to give your body the energy it needs to make it through the day.

www.beprepared.com

Whole Grains vs Refined Grains

Whole grains haven't had their bran and germ removed by milling, making them better sources of fiber — the part of plant-based foods that your body doesn't digest. Among many health benefits, a high-fiber diet also tends to make a meal feel more filling and linger longer, so you stay full for a greater amount of time. Refined grains, such as white rice or white flour, have both the bran and germ removed from the grain. Although vitamins and minerals are added back into refined grains after the milling process, they still don't have as many nutrients as whole grains do, and they don't provide as much fiber. Rice, bread, cereal, flour and pasta are all grains or grain products. Eat whole grain versions — rather than refined grains — as often as possible.

www.mayoclinic.com/health/whole-grains/NU00204

Whole Grains

• Barley
• Brown rice
• Buckwheat
• Bulgur (cracked wheat)
• Millet
• Oatmeal
• Popcorn
• Whole-wheat bread, pasta or crackers
• Wild rice

Refined Grains

• Corn flakes
• Couscous
• Enriched macaroni or spaghetti
• Grits
• Pretzels
• White bread (refined)
• White rice

Barley

Unlike many grains which contain fiber only in the outer bran layer, barley contains fiber throughout the entire kernel. So whether it’s whole grain or processed barley products, dietary fiber, including beta-glucan soluble fiber, is available in amounts that have a positive impact on improving blood glucose levels. Barley also helps lower cholesterol. It is a great addition to any diet. It’s easy to include barley in a healthful and delicious diet. Choose barley flakes for a hardy cooked breakfast cereal. Add pearl or whole grain barley kernels to your favorite soups, stews, casseroles and salads. Or use cooked pearl or whole grain barley kernels as a fiber-rich addition to your favorite stir-fry or Chinese take-out entrees.

www.barleyfoods.org/nutrition.html#q1

Oats

The same soluble fiber found in oats that reduces cholesterol can also benefit those who suffer from type 2 diabetes. People who eat oatmeal or oat bran-rich foods experience lower spikes in their blood sugar levels than they could get with a low fiber food like white rice, white bread, or regular pasta. "The soluble fiber slow the rate at which food leaves the stomach and delays the absorption of glucose following a meal." One recent study in the Journal of the American Medical Association found a low intake of cereal fiber to be inversely associated with a risk for diabetes. The authors conclude : "these findings suggest that grains should be consumed in a minimally refined form to reduce the incidence of diabetes mellitus." They also found a significant inverse association with cold breakfast cereals and yogurt and, not surprisingly, a significant positive association with colas, white bread, white rice, french fries, and cooked potatoes. The more you eat of the latter, the greater your risk for diabetes.

If you walk down the cereal aisle in your local grocery store you will probably notice many cereal boxes or instant oatmeal boxes claiming their cholesterol lowering abilities. This is bringing many consumers attention to the power of oats. The specific fiber beta glucan- in oats is the soluble fiber that seems responsible for this benefit. Many studies have shown that in individuals with high cholesterol, consuming just 3 grams of soluble oat fiber per day- or roughly the amount in a bowl of oatmeal can lower total cholesterol by 8 to 23 percent.

Oats' Powerful Phytochemicals

Oats also contain a great source of phytonutrients which help prevent disease. The germ and bran of oats contain a concentrated amount of phytonutrients, including caffeic acid and ferulic acid. Ferulic acid has been the focus of recent research that shows promising evidence of its ability to prevent colon cancer. It has been found to be a powerful antioxidant that is able to scavenge free radicals and protect against oxidative damage. It also seems to have the ability to inhibit the formation of certain cancer-promoting compounds.

www. amberharman.blogspot.com/2007/07/super-food-day-4-oats.html
Pratt, S.G., K. Matthews (2004). SuperFoods Rx Fourteen Foods That Will Change Your Life.
New York, NY: HarperCollins.

Flaxseed: Nutritious and Versatile

Flax seeds offer a lot of nutritional benefits in a small package. Flax seeds have vitamins, minerals and healthy poly-unsaturated fatty acids. A large amount of the essential fatty acids found in flax seed oil are omega 3 essential fatty acids which have been shown to reduce the risk of cardiovascular risk. Flax seeds also provide fiber for healthy digestion and freshly ground flax seed is an excellent source of lignans. Lignans from flax seed can help restore hormonal balance.

www. nutrition.about.com/b/2006/01/24/flax-seed-nutrition.html

Using Flax

• Maximum nutrition: freshly ground. Whole seeds are not digested completely. Pre-ground seeds lose nutrition as they sit.
• Purchase whole, grind with coffee grinder or cereal grinder, or VitaMix Machine.
• Sprinkle on prepared foods, for flavor and nutrition: Oatmeal, granola, yogurt, smoothies, stir-fry, salads, soups, buttered bagel, applesauce
• Baking with flax gives a “Nutty” flavor. Great in waffles, pancakes, bran muffins, breads, oatmeal cookies.
• Use as an egg substitution (See Melissa’s blog at wheatdairyeggnutfree.blogspot.com)
• Excellent “binder,” holds product together.
• Use in waffles, muffins, cookies, quick breads. Try meatloaf, crumb-coated chicken tenders