Easy + Delicious Food Storage Whole Wheat Pancakes
Are you staring at buckets of food storage wheat with no idea what to do with them? These easy + delicious food storage whole wheat pancakes are a hit!
In these crazy times, you may be looking at your food storage and wondering what the heck to do with it.
I myself have buckets and buckets of wheat, I had no idea what to do with. I knew there had to be some way I could tap into this endless supply and make it useful.
Then I remembered… tucked away in a cookbook my mother gave me from her Women’s club was a recipe for pancakes using whole wheat kernels. I remember making them all the time when I was younger and more domestic than I am now. (#middlemomsyndrom) My kids loved them, and they were super simple and easy to make! Both huge wins in my book.
So I pilfered through my cookbooks and found her recipe! So ladies and gents – no need to stare at those buckets of wheat for any longer – you can eat pancakes!
And the best and most significant news is you DO NOT need to grind your dang wheat! Making this recipe even more accessible. You can just throw your uncooked whole wheat straight into your blender. It doesn’t get much simpler than that.
How To Make Food Storage Whole Wheat Pancakes Using Your Blender
Step 1: Add 1 Cup Uncooked Whole Wheat Kernals + 1 Cup Milk you can use any kind of milk your family prefers. Blend on high for 2 minutes. You could even use powdered milk if that is in your food storage as well.
Step 2: Once the wheat and milk have been blended, add the remaining ingredients. 1/2 cup more milk, 4 tsp baking powder, 1/2 cup oil I use coconut (melted), canola, or olive oil, three eggs, and 1/2 tsp salt. Blend for additional 30-60 seconds
Step 3: Pour onto hot griddle and cook until bubbles form, and a firm edge can be seen, then flip to continue cooking.
Step 4: Enjoy! These pancakes have a surpisingly light and yummy texture with a bit of a nutty flavor.
They are so good straight up with a little butter and syrup.
Pancake Topping Ideas
- Bananas
- Strawberries
- Spiced Apples
- Blueberries
- Peaches
- Pecans
- Butter
- Peanut Butter
- Whipped Cream
- Coconut Oil Syrup
- Mini Chocolate Chips
- Yogurt
- Nutella
Easy + Delicious Food Storage Whole Wheat Pancakes
Are you staring at buckets of food storage wheat with no idea what to do with them? These easy + delicious food storage whole wheat pancakes are a hit!
Ingredients
- 1 Cup Milk Can use whatever milk your family prefers
- 1 Cup Uncooked Whole Wheat
- 1/2 Cup Milk
- 4 Tsp Baking Powder
- 1/2 Cup Oil Canola, Coconut, and Olive Oils all work great
- 3 Eggs
- 1/ Tsp Salt
Instructions
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Blend Whole Whole Wheat + Milk For 2 minutes
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Once the wheat and milk have been blended add the remaining ingredients. 1/2 Cup more milk, 4 tsp baking powder, 1/2 cup oil I use coconut (melted), canola, or olive oil, 3 eggs, and 1/2 tsp salt. Blend for additional 30-60 seconds
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Pour onto hot griddle and cook until bubbles fomr and a firm edge can be seen, then flip to continue cooking.
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Finishing Cooking + Enjoy!
Questions:
Can you reheat? Yes! I will make a double batch on the weekend so my kiddos can enjoy them all week long.
What kind of wheat did you use? There are typically two kinds of wheat hard red and hard white. I have used both successfully with this recipe.
Can you make these pancakes vegan, by subbing out the eggs? I have not personally tried it on this recipe but on several other similuar recipe I have used Follow Your Heart Vegan Eggs successfully. You can also make a Flax Egg.
What Kind of Blender Should I Use? Really any high speed blender should handle the job. I personally love my Blendtec
Stay safe and healthy dear friends! I have another easy peasy whole wheat food storage recipe that is even easier and you can whip up in your Instant Pot or Slow Cooker! – I will be posting that recipe Tuesday.
I just love that you make the batter in the blender! 🙂 They look perfect.
We love these pancakes! Healthy, light and fluffy!
Great recipe – we really enjoyed these!