A delicious twist on a food storage classic! These pancakes feature a heavenly pairing of whole wheat, bananas, and honey. Plus, you can't beat the honey syrup! Your family is sure to go bananas for this!
Prep: 15 mins
Yields: 4 servings
1 cup milk (3Tbsp. dry powdered milk + 1 cup water)
1 cup wheat kernels, whole and uncooked
2 eggs (2Tbsp. dry powdered eggs + ¼ cup water)
2 tsp. baking powder
1 ½ tsp. salt
2Tbsp. honey or sugar
1-2 Tbsp. water, optional
chopped nuts, optional
1Put milk and wheat kernels in blender.
2Blend on highest speed for 4 or 5 minutes or until batter is smooth. (If you have a strong blender, it may take as few as 1-2 minutes) Add eggs, oil, baking powder, salt, and honey or sugar. Pulse until ingredients are well blended. If batter is too thick, add 1-2 tablespoons of water.
3For each pancake, pour some batter from blender onto a hot, greased griddle or into a large frying pan. Cook, flipping pancake when bubbles pop and create holes.
Crystal is the author of the popular food storage book, I Can’t Believe It’s Food Storage and food storage blogger (her previous blog was Everyday Food Storage) where her job is to test out the latest food storage products, discover new ways to use them, and compile the newest, smartest, most authoritative information on food storage available. She has had several television appearances on Salt Lake’s Studio 5 and BYUtv.