Squash N’ Wheat Blender Pancakes

Like I said in my last posting, I’ve got summer squash growing like crazy in my garden, so I had to find another way to sneak the stuff into my kids’ diet, since they refuse to eat actual, visible pieces of squash or zucchini! So yesterday, I invented these lovely, whole wheat summer squash/zucchini pancakes:

DSCN1465Using summer squash gave these pancakes a beautiful golden color, and using the blender to grind my wheat made them super-healthy AND super easy, because I didn’t have to haul out the wheat grinder!

Here’s the recipe:

Squash N’ Wheat Blender Pancakes

  • 1/2 cup of whole wheat grains
  • 1/2 cup of oat groats, kamut, or spelt grains
  • 1 cup of milk
  • 1 large summer squash (or zucchini) quartered, with the seeds scraped out
  • 2 eggs
  • 1tsp salt
  • 1/3 cup canola oil
  • 2 tablespoons sugar or honey
  • 1 tablespoon baking powder (for thicker, fluffier pancakes, use Rumford baking powder. See note, below)

Directions:

Place wheat, oat grains, and milk in the blender. (Note: you can also just use one full cup of wheat, but the pancakes won’t be as soft if you do)DSCN1456

Can you tell the difference? Oat groats on the left, wheat berries on the right!

DSCN1457

Blend on high speed for two minutes. The resulting batter will be pretty thick:

DSCN1458Then add your quartered summer squash or zucchini pieces:

DSCN1459

And blend on high speed for another minute or so. Add remaining ingredients EXCEPT baking powder. Blend to combine, then add in baking powder last of all and blend for another minute. If you are using Rumford baking powder,  the batter will visibly puff up and rise to the top of the blender. This makes the pancakes softer and fluffier than white flour pancakes, so kids will never notice the whole grains!

Pour batter onto hot griddle, and turn after bubbles start to appear on the surface:

DSCN1463The resulting pancakes look so yummy that your kids will never know that they’re loaded with veggies and whole grains:

DSCN1462These pancakes tasted so good that my eleven month-old devoured them, even WITHOUT syrup! 🙂

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7 responses

  1. Love it! They look and sound delicious! A couple of days ago I made my son cauliflower mashed ‘potatoes’. He devoured them. If he knew it was cauliflower he would never have eaten it.
    I’ll have to try your recipe. Blessings,
    Martica
    http://martica45.wordpress.com

  2. That is a darling picture of your little one! And these pancakes sound delicious!

  3. Do you really mean one TABLESPOON of baking powder?

  4. I just made these for breakfast this morning and they were sooooo yummy. And you were right about them not needing syrup. I liked them better without.

    I didn’t have whole oat or wheat berries handy but I did have steel cut oats and cracked wheat (which is the same thing, just chopped up) so I just used those and I used brown sugar instead of honey. Oh, and I don’t have that special baking powder but mine were still very light and oh so tender. I was bragging about my yummy healthy pancakes at the bus stop this morning. =)

  5. I’ve made these pancakes twice now, and LOVE them!!! My two year old asked for a second one, he usually only eats one pancake. My question is, these pancakes always seem to be mushy in the middle. I tried leaving them on till the top was nothing but bubbles, that helped a little, but didn’t solve it. The best luck I’ve had is when I spread the batter thin like when making a crepe. Any thoughts on this? Thanks!

  6. My kids Just love these pancakes. I make and freeze them so they can have a health breakfast before school, and it always their favorite breakfast. My daugther’s friend came for a sleep over and she had next day and told me these are the best pancakes ever. Thanks so much for sharing this recipe.

    1. Thanks, Marcia! I’m so glad they like them! 🙂

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