Whole Wheat Blender Pancakes

I remember my Mom making these for us when I was little, so I was excited to come across this recipe recently on Mel's Kitchen Cafe. It really is easy, and delicious, and I like being able to add more whole grains to our diets tucked neatly into a yummy pancake! *note* this recipe only works with whole wheat kernels, do not try and substitute whole wheat flour, it won't work. But you can use any whole wheat kernel you prefer, Hard White, Soft White, Hard Red, Kamut etc. Also, I have subbed oil for the melted butter, and ***milk/vinegar mixture for the buttermilk, and both substitutions work equally as well as the original ingredients.

Whole Wheat Blender Pancakes

1 cup wheat berries/kernels
1 cup buttermilk***
1/2 cup milk
2 large eggs
2 tsp. sugar
1 TBSP. baking powder
5 TBSP. butter, melted
3/4 tsp. salt

 Combine the wheat berries/kernels and the buttermilk in a blender and blend on high for 3 minutes, until the mixture is smooth and thick. Add the 1/2 cup milk and continue to blend for 2 minutes. Add the remaining ingredients and blend until the batter is smooth. Cook the batter on a hot griddle for pancakes or in a waffle iron for, well, waffles!

***Buttermilk Substitute- Pour 1 TBSP. vinegar or lemon juice into a measuring cup. Add enough milk to bring the liquid up to the 1 cup line. Let sit for 5 minutes. Use in your recipe as needed.