Tuesday Recipes: Waffles/Pancakes

If you haven’t tried Sue Gregg’s waffle/pancake recipe, you need to asap! This is an awesome healthy and nutritious recipe that can be nicely catered to meet your needs (if you have allergies that is). We have this any Sunday when we have guests over and it is always a hit! I had another request for the recipe recently, so that is why I decided to post it today. These can be easily frozen (2 weeks max). I have written some alternative variations at the end. This recipe uses the benefits of soaking the grains to receive all the nutrient value, but you can also substitute the grain for flour (1 cup grain =approximately 1 1/2 cups flour). If we are having it on Sunday, I simply soak them on Saturday night, and throw the remaining ingredients together before they arrive. Easy company dinner and oh so much fun. My husband loves this recipe as pancakes on Saturday mornings. We top with peanut butter and maple syrup. They are very flavorful! Enjoy!

Blender Waffles/Pancakes

Amount: 2 (2 1/2-3 waffles) or 4 (4-5 waffles) or 20-24 pancakes

1. Place in blender; blend at highest speed for 3 minutes.
(3/4) 1 1/2 – 1 3/4 cups buttermilk or kefir (or non-dairy alternative)
(1) 2 Tbls olive oil
(1/2) 1 tsp vanilla extract

(2/3) 1 1/2 cups brown rice or uncooked rolled oats
(or other grain variations, see below) 2/3 cup grain = 1 cup flour or 1 1/2 cups grain =2 cups flour

The batter should always swirl about a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reappears. This is the secret to light and tender waffles. Batter for pancakes may be thicker, but keep batter relatively thin and keep it churning.

2. Cover blender; let stand at room temperature overnight or 12-24 hours.

3. Preheat waffle iron at highest temperature, or griddle on medium high.

4. Just before baking, add and reblend on highest speed for 1 minute:
1 egg, optional additional liquid (if batter needs thinning for vortex or churning)

5. Blend in thoroughly, but briefly (assisted with rubber spatula, if needed):
(1) 2 tsp baking powder
(1/4) 1/2 tsp. baking soda

(1/2) 1 tsp salt, to taste
6. Pour batter onto hot waffle iron, sprayed with olive oil. Bake about 3 1/2 to 4 minutes in waffle iron until crispy.


brown rice or millet – equal parts of each grain
kamut, spelt, wheat - kamut is a favorite! Combining with kamut and oats is our favorite!
buckwheat – reduce to 1 cup (4 servings). It expands.
barley -hulled, not pearled. Reduce to 1 cup (for 4 servings). It expands
Quinoa - Thoroughly rinse quinoa in strainer the night before 1-2 minutes; let stand in bowl of water overnight; drain and rinse about 1 more minute. This removes bitter flavor. Batter will be very thin. Fill waffle iron almost completely to the edges.
Oats - uncooked rolled oats or oat groats
I use oats in combination with other grains. I use 1/2 cup (in recipe for 4) oats, and 1 cup kamut, or half and half in serving 2.
Other additions - throw in some flax seeds!

About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of four, homemaker, and writer. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.

145 Responses to Tuesday Recipes: Waffles/Pancakes

  1. Brittany August 11, 2012 at 2:21 pm #

    Do you use your blend tec to blend these pancakes? If so, what setting do you blend them on? I blended my batter on speed 10 and my blender started getting hot and heated my batter really hot

    • Lindsay August 11, 2012 at 2:48 pm #

      I use the batter setting.

  2. patti May 11, 2012 at 5:15 am #

    Lindsay, any idea if a food processor will work? I used to make these all the time, but my blender just died. Can’t find any reference to using a food processor on any of my standard go-to websites…

  3. Brittney March 24, 2012 at 6:40 am #

    Just made these using 1 cup brown rice and 1/2 cup oatmeal (and plain kefir). AMAZING! Your directions were so easy to follow, and they turned out perfectly! Such a blessing to have something taste so delicious and be so good for you!! Thanks for sharing!

  4. Lisa March 19, 2012 at 6:42 am #

    Yum! Just finished our last bites! After making these this morning, I read through the comments to glean any knowledge I could in how others made them, such as which grains others used successfully. The one thing I noticed in the posts that I don’t think anyone realized (because it was never answered) were questions about the ingredients and whether the grains needed to be ground before soaking. Yes, they do. The Kamut or wheat kernels will not grind up in the blender in the morning if you soak them whole. They should be ground first then soaked overnight. The brown rice can be ground too then soaked. The result will be much more palatable and your pancakes successful!

  5. Hollie March 6, 2012 at 5:15 am #

    Thank you for sharing this!! We made them using spelt flour and almond milk and they were so delicious! A keeper recipe for sure :)

  6. Jessica S February 20, 2012 at 7:38 am #

    I just wanted to tell you how much we are enjoying this simple recipe! :) I’ve had great success with the kamut and oats combo for both pancakes and waffles.

    For the soaking, I get the best results with buttermilk. Also, I turn my oven on to warm at 145F, once warm I turn it off and turn the oven light on. Then I put the blender with the lid on in the warm oven overnight.

    Thanks for this simple & delicious soaked recipe!

  7. Kellie February 8, 2012 at 9:40 pm #

    I just found your blog, so I haven’t had time to read much yet, but it looks very interesting and helpful. I am very curious about the use of the grains in the pancake/waffle batter. We do not live in the U.S., so many of the grains you mentioned are not available to us. However, some other grains are, so I was wondering if you know anything about using bulgur? That is readily available everywhere here and I was wondering if you know if anyone has tried that in this recipe?

  8. Shawna January 29, 2012 at 9:11 am #

    Yum! Made these this morning for everyone and they were a hit! Even with our picky one year old! They were sweet and healthy! I used just oats, but next time I will definitely try one of the combos you recommend. Our new pancake recipe for sure! Thanks!!!

  9. Stephanie December 12, 2011 at 12:50 pm #

    Good grief these are the BEST PANCAKES I HAVE EVER HAD!!! So glad I found this nutritious recipe. I used kamut and oaks as Lindsey recommended however, I ended up with 12 pancakes instead of 20-24. But WOW- so good!

  10. Karen October 24, 2011 at 7:42 am #

    I made your pancakes with brown rice/oat groats/millet, whole milk yogurt, vanilla, coconut oil, egg, salt, b. soda and b. powder. Everything was great except the pancakes had a flavor as if they had gone bad. Can you help me? Thanks!

    • Lindsay October 24, 2011 at 7:26 pm #

      How long did you soak? Did you only soak grains, yogurt, oil and vanilla?

      • Karen October 26, 2011 at 4:13 am #

        I soaked for about 12 hours (overnight). Yes – only grains, yogurt, oil and vanilla. Everything was fresh, no out-of-date, bad quality stuff. My son tried making the pancakes yesterday. I didn’t watch him – just told him how to do it. They were less bad tasting, but more gummy. I want to try them myself again and see what happens.

        • Sierra January 17, 2012 at 7:50 pm #

          I’ve soaked some things before with the oil added and they almost always have that rancid kind of taste. I NEVER soak with oil anymore, just have to work it another way! That might be your problem?

  11. debbie October 7, 2011 at 11:21 am #

    when I blended the mixture of buckwheat and coconut yogurt in my vitamix, the mixture got quite warm how warm can it get and sit out all night and be safe to eat?

  12. Anita August 30, 2011 at 1:29 pm #

    Can sourdough starter be used instead of buttermilk, etc.? Will the blending hurt it and keep it from working?

  13. Joleanna August 20, 2011 at 5:35 am #

    okay, silly question, but are you using cooked rice/millet? or are you grinding these uncooked in a flour? just a little confused. thanks!

    • Lindsay August 21, 2011 at 6:11 am #

      You want to use raw uncooked rice and millet. You grind it in the blender to make the pancake batter.

  14. Melanie June 24, 2011 at 8:40 am #

    I just tried this this morning and followed the directions. What I did though, was millet and rolled oats. I also didn’t have any buttermilk on hand, so I used a buttermilk powder that I had and just added water to it and let that be my buttermilk. Anyway, I don’t know why, but the pancakes had a kind of “spicy” flavor to it. I didn’t know if it was supposed to do that or not. When I smelled the soaked mixture this morning before I added the other stuff, it smelled good, I thought, but had a kind of sour smell too, almost like a yeasty smell. Is that normal??

  15. Barbara April 16, 2011 at 8:22 am #

    I just made the waffles …..Yum! light and fluffy! I used the spelt and oatmeal but I ran a little short so I threw in a little barley. I just started using whole grain and I am still experimenting and I am glad for this success. I do not have a food processor but I recently got a Ninja, I didn’t know how it would work because you cannot see the Vortex. I thought, Oh well may as well try it, and it worked! The liquid called for in the recipe was perfect for “driving blind” so to speak. I couldn’t have asked for a better first trial. Thank you so much for your blog! May God continue to bless you and your family.

  16. Jennie April 2, 2011 at 6:53 am #

    I just wanted to put in the variations that I made to this recipe and the results were outstanding. A new staple.

    1/2 cup brown rice
    1/2 cup millet
    1/2 cup rolled oats

    Acid medium was vanilla yogurt (what I had on had) -about 2 cups almost
    Used coconut oil rather than olive oil, omitted the extra vanilla and added a dash of cardamom for the soak

    In the morning just before cooking I added 2 small farm fresh eggs, a little raw milk and about 1-2tbls melted butter for consistency along with the leavening ingredients. Only I used half the amount of salt. The results were outstanding. Perfect. Tasted a little bit like blueberry pancakes for some reason and everybody tore them up! Even my picky eaters. Thanks Lindsay! Just thought I would share what worked for us because I have tried it before and couldn’t get it just right. I also do have a blendtec now and I think that helped with getting the grains ground really well.

    • Jennie April 4, 2011 at 12:07 pm #

      Correction-it was Kalmut that I used and not the millet.

  17. Lori April 1, 2011 at 10:22 am #

    hi! what are all the numbers in parentheses? is that to make less batter?

    • Lindsay April 4, 2011 at 12:18 pm #

      Yes, that is for half the recipe.

  18. Misty March 31, 2011 at 10:49 am #

    No matter what I do, this recipe stays gummy. As I cook these as pancakes, no matter how long I cook them they stay gummy. Any ideas on how to get these to cook without being gummy. I’ve tried them with wheat and sweet brown rice. Thanks.

  19. Julie March 11, 2011 at 3:36 pm #

    I just blended up my first batch of the soaked pancakes. I used fresh Prairie Gold and Kamut. I used a spoon to check out the batter and there are still little hard pieces of grain (I have an old blender). Will the grains soften overnight and blend up completely in the morning or should I use my grinder to first make flour?

    • Lindsay March 14, 2011 at 7:13 am #

      Yes, it will soften during the soaking process. You can try blending it multiple times before soaking as well to make sure all the grains are breaking down somewhat.

  20. Kirsten January 18, 2011 at 5:54 am #

    If using quinoa, do you soak it in water overnight and then soak it in the buttermilk with the other grain (if any?), or is the initial soaking in water the only soaking step? Hope this makes sense…

    Thank you so much!

    • Lindsay January 20, 2011 at 12:39 pm #

      NO, quinoa requires an additional soaking to remove the bitter coating. So it would require an advance pre-soaking, prior to soaking with the liquids.

  21. Erin December 15, 2010 at 12:42 pm #

    Hi Lindsay!

    Do you think I can substitute coconut oil for the olive oil?
    Also, just curious if you choose to add the egg or not.


    • Lindsay December 15, 2010 at 2:26 pm #

      Oh yes, I only use coconut oil now! I always add the egg and often add an extra one to get a nice thinner pancake and extra protein and nutrition at the same time.

  22. Kelly December 10, 2010 at 1:54 pm #

    Hi! I just started following your blog! Can you seriously leave something with buttermilk in it overnight without refrigerating it??? Or with yogurt (i.e. your soaked oats for oatmeal recipe)???

    • Lindsay December 13, 2010 at 8:06 am #

      Yes. As long as it is cultured…our ancestors have been culturing and fermenting in this manner for ages.

      • Kelly December 15, 2010 at 8:57 pm #

        Wow. I was literally moved to tears that I got an answer to my question. I honestly didn’t expect one! It means so much that I have somplace to learn and that I might ACTUALLY be able to start implementing new, healthy things into our diets. Thank you for your blog, and thank you for your commitment to the readers. God is definitely working through you!

  23. Rachel November 7, 2010 at 7:26 pm #

    I tried making these with brown rice and they would not cook. Am I supposed to cook the rice? That is what I did and it was a mess. I LOVE LOVE LOVE this with the oats though! I really want to make it work with the brown rice!

    • Lindsay November 8, 2010 at 6:00 am #

      Brown rice will make them thinner, so make sure you use kefir or less liquids. The best luck here is to mix brown rice and millet. I have had great results with that combo. Just keep the batter thicker.

      • Rachel November 8, 2010 at 7:54 pm #

        Thank you!!! Do I cook the rice?

        • Kasonya December 8, 2010 at 5:00 pm #

          Do not cook the rice. Just soak the rice straight from the pkg.

  24. Lisa Young October 26, 2010 at 12:12 pm #

    Is the brown rice cooked? thanks, Lisa

  25. Heather September 26, 2010 at 1:03 pm #

    What am I doing wrong? My waffles end up stuck to my waffle iron. it is non-stick…but I spray with oil cuz it is old. The waffles are just stuck to the two sides.

    • Lindsay September 26, 2010 at 2:48 pm #

      It’s probably more of an issue with your waffle iron. I would suggest cooking them a tab bit longer and see if that helps. It has always worked great for me.

      • Mansi February 24, 2012 at 3:17 am #

        My problem is when I leave the flour mixed with buttermilk outside for overnight, next day it gets fermented and sour… the pancakes taste sour too…

        Please advice.

        • Hannah October 22, 2012 at 8:11 pm #

          Just wanted to say I love this blog, just found it and can’t wait to try more recipes. Can I use whey to soak the grains in? I just made yogurt and I don’t know what to do with it!


          • Lindsay October 22, 2012 at 8:17 pm #

            Yes! Whey is definitely an appropriate alternative for soaking.

  26. Carrie September 19, 2010 at 10:45 am #

    What kind of waffle iron do you use? I’ve had a non-stick cheap iron by Chefmate and am considering trying to find something without non-stick, but don’t want to use cast iron since I know it will be labor intensive to keep clean/seasoned. I love my other cast iron skillets but don’t think I want it for waffles. Any recommendations would be great! Thanks!!

    • Lindsay September 20, 2010 at 3:14 pm #

      We use a standard Krupps waffle iron because I have had the best success with it. Since we only use it maybe monthly, I don’t worry about it. IT has help up very well without peeling in any way.

  27. Casey September 18, 2010 at 10:29 am #

    Hi Lindsay!
    I think I may be dense… but why are there two measurements for the differnt ingredients? One set of measurements in parenthesis and then another measurement, for instance , is it 3/4 c of buttermilk or 1 1/2 c of buttermilk?


    • Lindsay September 20, 2010 at 3:18 pm #

      That is for two different sizes of the recipe. The doubled recipe is in parenthesis.

  28. Sherise Boast September 5, 2010 at 4:56 am #

    You will also feel this is easier to their crisis as long as I remember having a when I was a kid.

  29. Teresa September 3, 2010 at 4:13 pm #

    Thanks for posting this recipe. I’ve been searching for a healthy waffle recipe, and this looks amazing! Our favorite pancake/waffle toppings consist of fresh pureed fruit (no real maple syrup sold around here). Some of our favorites are: banana-lime, mango, papaya-lime, and pineapple. I’m hoping to make these this weekend and have a quick question (I’m new to grain soaking):
    You’ve mentioned in your soaking post to heat the liquid before soaking. Do you do that in this recipe? Thanks!

  30. Belinda August 26, 2010 at 8:32 am #

    I made these this morning and had a few questions. They were pretty thin but I’m guessing it was b/c my buttermilk was runny. I’m going to use a new start to make some buttermilk today so I can get the regular thickness it provides and see how that works. My question is is it usually a tiny bit gritty? Does soaking it 24 hours improve the texture? I followed the recipe exactly and soaked for 12 hours. It was still edible and had a good taste but I noticed it so that means my “very sweet but uninterested in health foods” husband probably noticed it. He did say he liked them fine (I didn’t tell him what the ingredients were :) ) but I want to make them smoother if possible. Thanks!

    • Danielle September 3, 2010 at 8:58 am #

      Hi! Just wanted to say that I made these pancakes this morning and oh my goodness! They were delicious! Thanks for all your recipes. I am new to this website and the “soaking grains” world. Everything I’ve tried so far has been great.

  31. Precious August 25, 2010 at 8:14 pm #

    I can’t have dairy so I just followed your recipe(using millet flour) and used almond milk. Is almond milk okay to stay out for 12 hours? It’s the store bought kind. Thanks!

  32. Vicki Tsing August 1, 2010 at 3:43 am #

    It’s easy to make your own healthy and downlike homemade Denny’s battercakes with this easy-to-follow Denny’s flannel cake recipe with healthy ingredients, such as Whole Meal Flour and Canola Oil, served with a dollop of cream cheese and stark maple syrup or love, or create your own healthy pancake toppings.

  33. Rachel July 28, 2010 at 2:14 pm #

    So you can let regular buttermilk sit out for 12 hours? I’m new to this!

  34. Pam June 13, 2010 at 6:25 am #

    Just made these this morning and they were wonderful! I blended and soaked them yesterday morning intending to make them last night to put in the freezer. Well, never got to it so I put the bowl of batter in the fridge overnight (after soaking on the countertop for 12 hrs) and then pulled it out this morning, added the rest of the ingredients and baked them up. I used oats and kasha, which I’ve read is buckwheat. They were crisp, light, and very tasty. I also put in couple Tbs. of ground flax seed. The rest are going in the freezer for my work day breakfasts, days that I’m always in a rush but want a good breakfast!

  35. Lisa June 2, 2010 at 3:07 am #

    I’ve commented many times how much I love your blog and recipes, but I wanted to tell you how much we appreciate some of these recipes now that I’ve been diagnosed with celiac and my children and I are on a gluten-free diet. These waffles and your crepes recipe are fabulous made with buckwheat (and I add flax to the waffles.) I’m so glad I have reliable recipes for these breakfast staples and don’t have to pay the expensive prices for store-bought varieties that are nutritionally inferior anyway. For the waffles, I mix up the batter the night before, then after the children go to bed the next day, my husband stands at the waffle iron and makes 7 or 8 dozen. We freeze them in appropriate portions and pull them out and toast them as needed. My toddlers love these, and even non-celiacs love my gluten free waffles. Thanks for the good work on finding recipes that work with soaking and alternative grains.

  36. Misty April 14, 2010 at 3:27 am #

    Loved this recipe, have now tried several different variations including all oats, kamut & oats, and 2 different types of wheat. As well as different soaking liquids like buttermilk, kefir and mix of yogurt and buttermilk with water. I have also experimented with adding pumpkin and bluberries all have turned out beautifully this is now a weekly breakfast staple in our house. Thanks for the great recipe.

  37. Ashley-Nicole March 29, 2010 at 1:17 pm #

    If using quinoa, do you soak it the night before in addition to soaking the ingredients in the blender? So essentially, do you soak it twice, or does soaking it in the blender count? Sorry if that’s confusing…

    • Lindsay March 29, 2010 at 2:13 pm #

      no additional soaking is necessary, but be sure to rinse it very well (a full minute) before blending to eliminate the bitter coating.

  38. Jennifer Blauwkamp March 17, 2010 at 5:57 am #

    Finally just tried these!! So Yummy and filling. Do you find store bought Kefir to be thicker than your homemade batches?

    • Lindsay March 17, 2010 at 8:29 am #

      No, store bought kefir is pretty runny. My homemade kefir is always relatively thick. It gets thicker the longer it sits.

  39. chrissy March 8, 2010 at 7:17 pm #

    I had been making these soaking the whole grain all night instead of the whole grain ground up in the blender. Is that ok or should I really be blending it first before I soak it…?

    • Lindsay March 9, 2010 at 8:42 am #

      That’s okay but will not be as effective. The texture will be superior if you blend/grind prior to soaking.

  40. Kelly February 15, 2010 at 12:28 pm #

    I tried this recipe (used 1/2 oats & 1/2 brown rice), & soaked them overnight in kefir, but our pancakes were flat & tasted bitter. What do you think I did wrong?

    • Lindsay February 15, 2010 at 12:42 pm #

      It was probably your kefir. If your kefir is too sour then it will affect the pancakes. You will know by the smell. This has happened to me a few times and it was always the kefir – I let that culture too long resulting in an extremely sour kefir.

  41. Brande February 10, 2010 at 10:46 am #

    Did anyone have any problems with the batter not cooking in a Belgian waffle maker? I did not soak – they were a super easy dinner. I used all rolled oats for the grain and also threw a couple of handfuls of blueberries in to the blender for a quick spin. I had to let the waffles get really really brown in the iron for the insides to cook. Still very good, but a bit browner than I like. My 3 year old loved them once I convinced him that waffles did not have to come from the store!

    • Lindsay February 10, 2010 at 1:25 pm #

      Soaking makes a huge difference on this recipe. I would highly recommend you try it. They always cook beautifully in my belgian waffle maker after soaking.

  42. Justine January 26, 2010 at 7:25 pm #

    Hey, recipe looks great! I was wondering if I could replace the buttermilk/ kefir with greek yogurt?


  43. rachel January 26, 2010 at 5:07 pm #

    Lindsay, thank you so much for all you do on your site. I have learned a lot. I have been making the soaked waffles and pancakes for several months now, using mostly wheat berries and oat groats or millet and cultured buttermilk. The past two times I have made them (not changing anything), after about 16 hours of soaking, there is a blackish film on top. I figured it was nothing and blended it back in, but when I cooked the pancakes, they all had a blackish color to the edges. It freaked me out a bit. They tasted fine to me, but I did not give them to my children. Do you have any idea what I am doing wrong?

    • Lindsay February 1, 2010 at 1:54 pm #

      That has happened to me once or twice as well. I never worried about it and mixed it in. Sorry I don’t understand why it can happen either.

  44. Meredith January 22, 2010 at 1:12 pm #

    Could Whole milk yogurt be used in the place of buttermilk or kefir?

    • Lindsay January 25, 2010 at 1:36 pm #


  45. darlyne January 9, 2010 at 12:42 am #

    I bought a pancake whole grain mix that already has baking soda and baking powder and sea salt in it. Can the pancake mix still be soaked with these ingredients in them? All I read is that you should add these ingredients after the flour has been soaked so I just want to be sure.

    • Lindsay January 9, 2010 at 3:53 pm #

      Unfortunately, no. The leavening’s cannot be combined for the soaking process to be effective.

  46. Kristi December 14, 2009 at 2:03 pm #

    I have made these two times now and both times they tasted like baking powder. I’m not sure what I did wrong because I made them again the second time making sure to have all the measurements right. They did turn out looking amazing, but tasting bad. Can I reduce the amounts of leaveners?

    • Lindsay December 14, 2009 at 2:09 pm #

      I would probably change baking powders then…making your powder is rancid. I have made this recipe numerous times and never had that issue. I am sure you can adjust the quantities as well.

      • Kristi December 15, 2009 at 9:26 am #

        Thanks for responding. I made them thismorning and they were wonderful! I wonder if it was rancid baking powder…? The other thing I did was reduce the salt to 1/4 tsp. Maybe the 1 tsp. is too much for my taste. Anyway, my whole family loved eating yummy waffles as opposed to the brick like waffles I usually make. :)

  47. KC December 4, 2009 at 3:54 am #

    Hi Lindsay,
    I’m currently soaking my mixture for tomorrow’s breakfast! Looking forward to it!

    When you serve the waffles to your guests on Sundays, what kind of toppings do you use?

    • Lindsay December 4, 2009 at 8:58 am #

      I make a berry fruit sauce, whipping cream, maple syrup, and butter. Pretty simple but delicious!

  48. Jessica Newby November 13, 2009 at 12:46 pm #

    Made these last night! So good! Thanks!

  49. Jennie October 28, 2009 at 11:49 am #

    On the Kamut, do you just put the grains in there whole or do you have to grind it first? I can’t imagine a blender really grinding the whole grain.

    • Lindsay October 29, 2009 at 9:19 am #

      Yes, this is using the whole grains. My blenders have been able to do it just fine. You can adapt it to using flour as described at the end of the post. I have found that using the whole form makes a lighter texture to the pancakes though. The flour version just tends to be far more heavy.

  50. Selena August 21, 2009 at 10:37 am #

    Can I soak my pancake batter overnight in a stainless steel bowl?

    • Lindsay August 21, 2009 at 1:40 pm #

      Stainless steel is not recommended as I recall. I would use recommend a glass or plastic bowl.

  51. Misty July 29, 2009 at 2:18 pm #

    Can you use melted butter in place of the olive oil?

    • Lindsay July 29, 2009 at 8:27 pm #

      Sure thing! I also use coconut oil most of the time at our home.

  52. Maureen June 10, 2009 at 9:24 am #

    I’m so excited about this method of soaking whole grain because I don’t have a grain mill yet but these came out perfectly. I don’t even have a good blender, so I made the smaller batch in my Magic Bullet personal blender and it was fine (I was worried about the whole vortex thing). These were very smooth and eggy kind of like a cream puff. I was low on oats so I used half oats and half whole wheat flour, soaked in buttermilk, and made mini Belgian waffles. Can’t wait to try it with brown rice too.

    Can you use steel cut oats?

    • Lindsay June 10, 2009 at 3:05 pm #

      Yes, you can use practically any assortment of whole grains in this recipe. I have tried many varieties and every one has turned out fabulously!

  53. Crystal May 22, 2009 at 7:08 pm #

    From a family of five, only one little picky eater will not eat the pancakes! The rest of us love and appreciate the healthy recipe.

  54. Kendra April 27, 2009 at 5:16 pm #

    I’ve been making these as waffles for a couple of months and trying a new grain combo each time. This time I have hot on our all time favorite. It was light and fluffy and sooo yummy. I made it as pancakes this time and used 1c kamut and 1/2 c quinoa. WOW! it was great and a great way to squeeze in a variety of grains.

  55. Heather April 15, 2009 at 4:39 am #

    I made them this morning; well last night :-) and they turned out very flat but had good flavor. I used rolled oats for the grain and soaked them for 12 hours (with buttermilk)like you said. It did the “vortex” mixing…what did I do wrong? Help!!!

    • Heather April 15, 2009 at 4:41 am #

      Ok, I made my buttermilk (as a by product of homemade butter) and I just realized that the whipping cream I used was not cultured. Could that be the problem?

      • Lindsay April 15, 2009 at 6:25 am #

        Sometimes I also use uncultured buttermilk and add a little bit of acid medium as well (such as kefir,whey or lemon juice) as that is important to break down the phytates, but they still turn out light and fluffy. Most likely your problem is related to your leavening ingredients. Make sure you only mix it for a few seconds after adding the baking powder or they will turn out flat because the leavenings are killed when you over mix. If that doesn’t work you may want to check the quality and freshness of your powder. Hope that helps!

        • ~M June 19, 2009 at 5:36 pm #

          Also, keep in mind that if you used a gluten-free grain (oats are usually contaminated with wheat but are technically gluten-free themselves), it is necessary to use baking powder that is 6 months old or fresher. Anything older will not work. In this case, since there is an acidic medium (lemon juice), I would just use all baking soda and skip the powder if it’s older than the 6 months.

          For the sake of clarification, some gluten-free folks, like myself, cannot even eat certified gluten-free oats so if you’re cooking for someone gluten-free, don’t assume that oats are ok.

  56. Mari April 10, 2009 at 6:06 pm #

    Hi! I love your blog, so thank you for sharing both recipies and ather things. About the pancakes..I don´t have a blender. Can I use a Kitchenaid mixer?

    • Lindsay April 14, 2009 at 7:41 pm #

      You would have to use ground flour in replacement of the whole grain in order to combine in your kitchenaid mixer. The blender is for use with the whole grains as it will grind them up while mixing. Does that make sense? A Kitchenaid does not have a blade to grind the wheat.

      • Mari April 15, 2009 at 6:24 pm #

        okey, thanks . I´ll try that.:)

  57. Courtney March 15, 2009 at 3:42 pm #

    I did something wrong the first time but was determined to make the waffles. I am eating one now and Yummy! Thanks so much Lindsay. Your website is really helpful.

  58. Danielle Hunt February 7, 2009 at 8:51 am #

    For the grain variations on the blender pancake/waffle recipe, are you referring to grains like 1 C rice cooked or 1 C rice flour? Thanks!

    • Lindsay February 7, 2009 at 9:07 am #

      All the grains referred to are raw quantities. So you would use 1 cup raw rice.

  59. Danielle Hunt January 24, 2009 at 10:21 pm #

    I made both waffles and pancakes and they turned out really light and yummy. The soaking must make them lighter because I have always used WW flour and never have had them turn out this fluffy! Although, it could have been the vortex which I have never heard before. Thanks!

  60. Kathy January 19, 2009 at 8:11 pm #

    I tried this recently with juice kefir since I was out of milk kefir and buttermilk and they were excellent. That’s another dairy free alternative!

  61. Rebecca December 10, 2008 at 7:18 pm #

    I tried this recipe tonight for my family and they loved it! Thanks so much for a healthy alternative to storebought frozen waffles.

  62. Laura November 7, 2008 at 8:27 am #

    If you use a whole wheat sourdough starter to make pancakes, do you still need to add kefir or a souring agent to still get optimal nutrition?

    • Lindsay November 7, 2008 at 10:38 am #

      I am not too familiar with using sourdough starters, but I do understand that the natural fermenting process as you allow it to sit out after you combine the sourdough with the flour will accomplish the same effect of breaking down the phytates. So no, you should not have to add an acid medium in addition to the sourdough.

  63. Sharon October 14, 2008 at 9:17 am #

    I love your website: Do you think you can use Almond or Rice Milk for this recipe in addition to EnerG Egg Replacer powder? Our daughter is allergic to eggs, wheat, soy protein and all dairy products.
    Thank you for your faithfulness as an example to others.
    Blessings, Sharon

    • Lindsay October 14, 2008 at 11:58 am #

      I have used rice or coconut milk in replacement of the dairy in this recipe for dairy free guests at our home. It works very well. Although I am not familiar with EnerG Egg replacer, I have also used a flax seed binder in replacement of the eggs when I was out of eggs. The egg is optional anyway.

      • ~M June 19, 2009 at 5:32 pm #

        Have you ever used chia? Chia seeds can be used to bind, replace gluten/elasticity, replace oil, and replace eggs. Super healthy too! I make a chia slurry and then freeze it into cubes to add to smoothies. I also use the [unfrozen] slurry instead of milk or water for pancakes for added nutrition.

        • Lindsay June 22, 2009 at 8:25 pm #

          I have heard of Chia seeds and they are on my shopping list next time I order from Mountain Rose Herbs, but I have not tried them as of yet. Thanks for the recommendation!

          • ~M June 23, 2009 at 4:52 am #

            Of course! It’s nice to be able to give back, as I am constantly learning from you!

            Please keep us posted re: what you think of the chia seeds. You may be able to find them in bulk locally (some Whole Foods carries them this way) so you can try it a bit before you commit to a larger purchase. Mike at Gluten-Free Blog explains about making these slurries and using it in his recipes. Good luck!

  64. Heather September 30, 2008 at 6:59 pm #

    For the pancakes, can you use organic whole milk yogurt instead of Kiefer? And how long should I let batter soak. I made them this morning and I didn’t let the batter soak. They didn’t taste very good. Just wondering what I did wrong. Thanks!

  65. Carol September 18, 2008 at 11:39 am #

    I have been making blender pancakes for some time. They are the best! Especially with some grade B maple syrup. I use a can of organic coconut milk and one cup of grain. Blend at high speed for three minutes. Add two tablespoons of coconut oil, one tablespoon of honey, one half teaspoon of sea salt and one egg. Blend at high speed for one minute. Then add one tablespoon of baking powder and blend in quickly. Now they are ready to put on the griddle. They are simply delicious! I have played around with adding whey to the coconut milk and soaking overnight. It makes a very thick batter so more liquid is needed in the morning. Thanks for your site. I’ve been very encouraged! Carol

    • Lindsay September 18, 2008 at 1:19 pm #

      That sounds delicious as well! Coconut milk is especially good as a diary free alternative. Thanks for sharing!

      • Carole April 17, 2009 at 6:38 am #

        Is the coconut milk already an acidic medium or do i need to add lemon juice to it???
        thanks, Lindsay! Beautiful family pics on your site!! Congrats on the baby!

        • ~M June 19, 2009 at 5:30 pm #

          I have the same question as Carole re: adding lemon juice. But I think I’ll use the So Delicious coconut milk (it’s intended for drinking, and in the fridge by the soy milk, unlike the canned coconut milk).

  66. Erin Sarah September 13, 2008 at 7:11 am #

    Looks “good” and healthy!!

  67. Nancy August 26, 2008 at 5:52 pm #

    Ahh…I was just getting ready to ask about the pancakes being sour, but I see that I probably soaked too long. I hate to waste this batter, but I don’t think I can stand the sour taste! I may have cultured my kefir too long as well. How long do you recommend for kefir? I’m a newbie at this soaking and culturing stuff, and I need some help, apparently.

    • Lindsay August 26, 2008 at 7:16 pm #

      I usually allow my kefir to culture for 2 days or so. Sometimes my kefir has gone bad simply because the milk was going bad…and that effected the taste of the pancakes as well. I only soak my pancakes for 12 hours or so. Hope that helps!

  68. DANIELLE July 14, 2008 at 10:50 am #

    with the grain to flour ratio is the quinoa cooked when measured?

    • Lindsay July 14, 2008 at 10:55 am #

      All the grains would be measured dried and not cooked.

  69. DANIELLE July 14, 2008 at 10:43 am #

    I am using buckwheat pancake mix by arrowhead. A grinder is now on my wish list!
    Should I use 1/2 water and 1/2 kefir when soaking? I used all kefir. And I will use all the batter and freeze. Do I just heat them up the same way you would pre-made store bought frozen waffles. Thanks so much!

    • Lindsay July 14, 2008 at 10:54 am #

      I actually use all kefir in my pancakes/waffles for soaking, but you could use half and half if you desire. I normally thaw and reheat in the oven or my toaster oven, but you could also put them in the toaster as the store bought kind.

  70. DANIELLE July 13, 2008 at 7:09 am #

    How long will the batter keep in t he fridge? Or will it at all? I soaked in Kefir and the pancakes have a sour taste. Is this normal? I know Kefir is sour, but I was wondering if it is suppose to become more mild after cooking?

    • Lindsay July 13, 2008 at 7:37 pm #

      I have found that you must cook them immediately or else the batter will go bad (gets overly sour). If I have any leftovers, I will bake and stick them in the freezer. Make sure not to soak too long, otherwise the kefir will give it a powerful sour taste. Normally I do about 12 hours and that works great. It has a wonderful sweet taste. It could be that your kefir was cultured too long. That has happened to me before. If the kefir was too strong, the pancake was too sour. Does that make sense?

  71. Camille May 8, 2008 at 2:08 pm #

    Have you tried making your own buttermilk like here? I may have to get my buttermilk going and then do these on Saturday morning!

    I have made the blender pancakes before, but I never let it soak – I’m excited to try this with my kamut!!

    Blessings -

  72. Camille May 8, 2008 at 7:50 am #

    Quick question…if I were to use oats and kamut – I would use 3/4 cups of each whole – not ground?

    Thanks -

    • Lindsay May 8, 2008 at 11:23 am #

      That is correct.

  73. Lindsay Edmonds December 7, 2007 at 11:17 am #

    Carrie, I used my favorite combination, which is the oats and kamut, half and half. Enjoy1

  74. Carrie December 7, 2007 at 9:57 am #

    Thanks for sharing this recipe! I was wondering which grain you used when you made them for our family? Pretty tasty!

  75. Mama Edmonds December 6, 2007 at 12:00 am #

    I use this recipe,I double it, every week and our boys love it. I cool left over pancakes on a cooling rack before freezing so they won’t get soggy and stick together. Great for another breakfast or toaster snack!


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