Pancakes in the blender! Genius! Don’t you just hate all those batter drips that turn rock hard on your counter when you make pancakes? Making pancakes in the blender has turned Saturday morning pancake making from a chore to a breeze. No bowls or spatulas to clean. The counter remains virtually mess-free. When you are done, rinse out the blender, fill mostly with water and a drop or two of dish soap, let it soak for a few minutes, blend again and the blender will practically clean itself.
Of course, you can alter the recipe below to suit your tastes: add some flaxseed, use a different oil. Coconut oil tastes fantastic in pancakes, however, when you add it melted to the cold milk, it will harden again leaving you with chunks in the batter (not that that’s ever happened to me, wink-wink). If you want to substitute melted coconut oil, be sure to warm your milk, too. I have tried this method in both a Blendtec and regular blender with equal results. The only difference is if you want to add extra liquid after letting it rest, the regular blender will not be able to mix it properly, so you’ll have to use a spatula. The batter seems thick (so resist the urge to add more liquid), but the pancakes are marvelous!
Whole Wheat Blender Pancakes adapted from Fresh Blends Blendtec Cookbook
Add ingredients to blender jar in order listed above. Pulse or blend until ingredients are mixed. Allow batter to rest for a couple minutes. (Important to let it rest!) Heat griddle or pan over medium to medium high heat. Pour approximately 1/4 cup batter onto heated pan and cook until bubbles break the surface of the pancake. Flip and cook for about 30 seconds longer. Serve immediately or keep warm in the oven at 200 degrees F loosely wrapped in foil.
Note: Leftover pancakes can be frozen and reheat well in toaster ovens or in the toaster. As written, 2 pancakes is 210 calories with 7 grams of fat. Save yourself some time in the morning and place all dry ingredients in the blender the night before.