Whole Grain PBJ Pancakes
Categories
Breakfast and BrunchThe Episode
Grains
Ingredients
- 1 C wheat berries
- 1/3 C steel cut oats
- 1/3 C buckwheat groats
- 2 TBSP polenta
- 2 TBSP flax seeds
- ¼ C brown sugar
- ¼ C canola oil
- 2 eggs
- 1 tsp salt
- 1 TBSP baking powder
- ½ tsp baking soda
- 1 C peanut butter chips
Directions
- Combine the first 5 ingredients in a quart mason jar and fill with water to the jar neck. Cover and refrigerate overnight. The next morning, empty the soaked grains/water into a blender. Blend on high speed for 2-5 minutes (depending on the blender’s power) until the mixture thickens and no full grains remain. Add brown sugar, oil, eggs and salt and blend until thoroughly combined. Add baking powder and soda and blend until just combined.
Syrup
Ingredients
- 8 oz. grape juice concentrate, thawed
- 3 TBSP cornstarch
- 1 C water
Directions
- Whisk cornstarch and water in a medium saucepan until thoroughly combined and no lumps of cornstarch remain. Whisk in grape juice concentrate. Heat over medium, stirring constantly until the syrup thickens and begins to boil. Remove from heat.
- Preheat a skillet to medium-high heat. Grease the skillet with non-stick cooking spray and pour pancake batter out into 4” rounds. Sprinkle with peanut butter chips. When the top of the pancake is bubbled and the edges are set, flip the pancake and cook until both sides are golden brown and set. Remove from heat and serve warm with grape syrup.
