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.