Wheat Berry Pancakes
- Yield 12 pieces
With the help of your blender, you can make deliciously light pancakes from freshly ground wheat in minutes.
- 1 cup wheat berries (whole wheat kernels)
- 1 tablespoon whole flaxseeds
- 2 cups water
- 1/3 cup chickpea flour (besan) or low-fat soy flour
- 1 tablespoon sugar
- 2 teaspoons lemon juice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Place wheat berries, flaxseeds, and water in a blender and process at high speed for about 2 minutes. Add flour and process for 2 to 3 minutes or until very smooth. Add sugar, lemon juice, baking powder, baking soda and salt and process until well mixed.
- Heat a heavy non-stick griddle or skillet (a non-stick electric griddle cooks very evenly) over high heat until drops of water dance on the surface and then quickly disappear. Reduce the heat to medium-high. Working in batches if necessary, pour dollops of batter quickly onto the griddle, leaving space to expand. When bubbles appear on the surface, gently flip the pancakes. Don’t overcook; they should be a bit puffy when you take them off the griddle, so they are light and cakey.
Recipe reprinted from Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan.