This is the waffle/pancake recipe we use regularly. It’s excellent. I double the recipe below, lay the cooled extra waffles on a cookie sheet in a single layer, and freeze for about an hour. After that I place them in a ziplock and store in the freezer. I really wish my blender held enough to quadruple the recipe because we go through them too quickly. We like to reheat them in the toaster.
from: Introducing Whole Foods Cooking for Health and Hospitality by Sue Gregg
makes about 8 pancakes or 8 waffles (depending on how big your waffle maker makes them)
1 to 1 1/4 cups buttermilk or kefir (use the lesser amount for pancakes) I have found that kefir lends a more sour taste so I prefer to use buttermilk in this recipe.
1 Tb melted butter or olive oil
1 tsp vanilla (omit with buckwheat)
1/2 cup raw whole grains (not flour) like raw brown rice, buckwheat, corn etc. (we always use a mix of half wheat berries and half spelt grain)
1/2 cup uncooked rolled oats
Add all of the above ingredients to high powered blender like Vitamix and blend at highest speed for a few minutes, adding more liquid if needed to keep it churning. Cover the blended batter and let stand at room temperature overnight or at least several hours.
In the morning or just before cooking start preheating your waffle iron or griddle and add these to your soaked batter:
1 tsp baking soda
1/2 tsp salt
Blend on highest speed for a minute. If too thick for blender, you can add more liquid again. Now you are ready to cook the waffles or pancakes