OB Nurse's Note:
This is a terrific way to use your food storage! It's easy, healthy, and delicious. It's also a good recipe to use for getting your family used to whole grains so they won't get sick if you ever have to use your food storage for a long length of time!
My Private Note
Units: US | Metric
- 1Put the 1 cup milk and 1 cup wheat kernels (yes, uncooked and unsoaked whole wheat kernels) in the blender and mix on high speed for 4 minutes.
- 2Add the remaining ingredients and mix on medium speed until well incorporated.
- 3Pour 1/4 cup batter onto heated griddle for each pancake, turn when bubbles cover top of pancake, cook to desired doneness.
- 4Top with butter and syrup, fruit and cream, or peanut butter and jelly.
- 5You may use reconstituted powdered milk and powdered egg from your food storage in place of the milk and eggs.
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Nutritional Facts for Blender Whole Wheat Pancakes
Serving Size: 1 (152 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 481.3
- Calories from Fat 305
- Total Fat 33.9 g
- Saturated Fat 7.0 g
- Cholesterol 118.5 mg
- Sodium 734.4 mg
- Total Carbohydrate 37.2 g
- Dietary Fiber 5.3 g
- Sugars 0.3 g
- Protein 10.6 g