Fresh-Ground Whole Grain Einkorn Blueberry Pancake in a blender

I’m trying my best to stick to a Mediterranean lifestyle. 

This recipe is compliant. 

My Deluxe Cooking Blender grinds my grains and then I just toss all of the ingredients into the blender to make the batter  takes less than 5 minutes  I used Einkorn wheat berries  I did not add sugar. It does not need any  I used Atlas olive oil  it’s my favorite  I also used full fat Greek yogurt  

Fresh Ground Whole Grain Pancakes 

GRINDING YOUR OWN WHEAT BERRIES PREVENTS OXIDATION THAT CAUSES BITTERNESS OFTEN FOUND IN WHEAT FLOUR. YOU CAN STORE WHEAT BERRIES IN THE FREEZER FOR UP TO A YEAR TO MAINTAIN FRESHNESS.

INGREDIENTS

• 1½ cups (375 mL) wheat berries
• 2 tbsp (30 mL) sugar
• 1½ tsp (7 mL) baking powder
• ½ tsp (2 mL) baking soda
• ½ tsp (2 mL) salt
• 1 cup (250 mL) milk
• ½ cup (125 mL) 2% plain low-fat Greek yogurt
• ¼ cup (60 mL) oil
• 2 large eggs

DIRECTIONS

1. Add the wheat berries to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the GRIND setting; press the wheel to start.

2. When the timer is up, remove the lid and add the remaining ingredients. Replace and lock the lid. Press the wheel to start the CUSTOM BLEND setting and blend on speed 3 for 30–45 seconds.

3. Preheat a nonstick pan over medium heat for 3–5 minutes and brush with oil or melted butter.

4. Pour about ¼ cup (60 mL) of batter onto the pan for each pancake. Turn the pancakes over when bubbles start to form and cook until the other side is lightly browned. Repeat with the remaining batter.

Yield:

• 12  servings

Nutrients per serving:

U.S. nutrients per serving (1 pancake): Calories 150, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 20 g, Fiber 3 g, Sugars 3 g, Protein 5 g

Cook's Tips:

You can find wheat berries at most grocery stores in the natural foods section or in the international foods aisle alongside other whole grains.

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