Brown Rice & Millet Pancakes (Blender-style & Soaked)

Good morning everybody!!

I decided to try out the "blender-style" of making pancakes this morning and LOVE it. This is great for those who don't have a grain mill, but want to use whole grain berries to make their own flour. This is an easy way to do it without a grain mill. I got this idea from Lindsay @ Passionate Homemaking, whom she got from Sue Gregg. I am very interested in getting a couple of Sue Gregg's cookbooks, maybe someday!

Anyway, I decided to use brown rice and millet for two reasons... one, I wanted to try some gluten-free pancakes and... two, because my mom is very sensitive to wheat. You can use this with any kind of raw whole grain (kamut, spelt, oats, etc..) and blend it with cultured dairy or alternative acid medium. Then "soak" it overnight and blend it in the morning with the rest of the ingredients. I decided to add a little more grain than what the recipe called for and used an alternative acid medium. My mom was over-the-top excited to try these pancakes out and LOVED them. It came out crispy and chewy, with a slight grainy texture and mild earthy flavor. 

These gluten-free & dairy-free pancakes tastes great simply with honey or maple syrup. You can also make this egg-free by omitting the egg... so altogether this can be a vegan gluten-free breakfast treat!

Brown Rice & Millet Pancakes (Blender-style & Soaked)

• 1 1/2 cups water w/ 2 Tbsp. apple cider vinegar or lemon juice.
• 2 Tbsp. coconut oil or olive oil
• 1 tsp. vanilla
• 1 cup millet & 1 cup brown rice (or about 2 1/4 cup flour total)

Combine the ingredients above in your blender and blend for 3 minutes if using whole grains or 1 minute if using flour (if you are using flour, you might just want to mix it in a bowl). Cover and allow to sit for 12-24 hours.

In the morning, add the following ingredients and blend for a minute more.

• 1 egg (optional, instead use additional liquid... just enough to begin the swirl)
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. sea salt
• 1-2 Tbsp. freshly ground flaxseed (optional)

Prepare the pancakes on a warmed, lightly greased cast-iron griddle. This recipe makes about 15 or more pancakes.

Have a great morning making these!