Whole Grain Blender Pancakes with Cinnamon Maple Vanilla Butter (with gluten, dairy and egg-free options)
Prep time
Cook time
Total time
You can use wheat berries (or spelt, kamut, or other variation of wheat) or you can use a wide variety of gluten-free grains. This recipe is very forgiving. I even forgot to add the oil/butter once, and they turned out fine. For a vegan recipe, use the chia seed mixture and the dairy-free options.
Serves: 15-25 pancakes
  • 1½ cups of your choice of grains (for my gluten-free version, I've used many variations, including ½ cup each of sprouted brown rice, teff, and millet, with good success)
  • 1½ cups buttermilk, thinned down live culture yogurt OR
  • 1¼-1½ cups of non-dairy milk or water plus 1½ tablespoon of raw apple cider vinegar (or kombucha or water kefir)
  • 2 teaspoons baking powder
  • ¾ teaspoon unrefined salt
  • 2 tablespoons pure maple syrup, honey, or sweetener of choice
  • 2- 4 tablespoons of melted butter or coconut oil
  • 1 egg or 1 teaspoon of whole chia seeds left in 3 tablespoons of hot water for 15 minutes
  • 1 teaspoon vanilla extract (make sure to use gluten-free, if needed)
  • 1 cube of softened butter (1/2 cup)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract (use gluten-free, if needed)
  • 2 tablespoons pure maple syrup
  1. In a sturdy blender, combine the whole grain and liquid of choice (if using the dairy-free option, also include the raw apple cider vinegar). Blend on high until the grains are well blended into a smooth batter. You may want to save back ¼ cup of liquid if using the dairy-free option, as it will make a thicker pancake. I like thinner pancakes, so I always use the full amount.
  2. Cover the blender and leave overnight in a warm place for a soaking period (12-24 hours). (Yes, the recipe does work without the soaking period).
  3. Add the rest of the ingredients and blend just until combined in the blender.
  4. In a well oiled cast iron pan over medium to medium-low heat, pour about 3-4 tablespoons of batter in circles to make medium or small sized pancakes.
  5. Cook until the edges are browned and there are bubbles in the batter, flip, and cook the other side until browned. Remove from the pan. Oil the pan more, as needed and continue until all of them are baked. Serve hot with the butter and/or maple syrup. For a dairy-free version, I like to use coconut oil instead of butter on my pancakes.
  6. Cinnamon Butter: Using a hand mixer, cream the butter with the cinnamon, vanilla and maple syrup until smooth and fluffy.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/whole-grain-blender-pancakes-with-whipped-cinammon-maple-vanilla-butterwith-gluten-dairy-and-egg-free-options/