Jillee's Blender Pancakes and Waffles

Jill Nystul of One Good Thing By Jillee

Hello, Blendtec blog readers. My name's Jill Nystul, the creative force behind the blog One Good Thing By Jillee, and I'm very excited to announce that I've partnered up with Blendtec and will be writing some guest posts here on the Blendtec blog.

I launched my site in 2011 on a simple premise – to sort through the clutter of life and share one good thing with my readers each day. Millions of people now look to “Jillee” each month for tips on living a more frugal and healthy life. I especially love to show my readers how to "stick it to the man" by DIY'ing everything from laundry detergent to toothpaste.  

I have been featured on the Huffington Post, Apartment Therapy, Bon Appetit, Damsels in Success and am a regular contributor to Do It Yourself, Viewpoints, and BonBon Break. In my former life, I was an Emmy award-winning producer and now regularly share my own good things on local television. "The hubster" and myself have 4 kids and live just outside of Park City, Utah.

Today I thought I'd share a quick and healthy pancake recipe I've created using my Blendtec blender; I hope you enjoy it!

Pancake Ingredients In The Blendtec Designer Series Blender

1.  Put 1 cup of whole wheat* and 1 ½ cups of warm milk in the blender. Blend until wheat* is ground and mixture is quite thick. (Note: the longer it blends, the thicker it gets, so be sure to watch it, or it might get too thick.)

2. Add:

2 eggs 2 Tbsp oil for pancakes (3 Tbsp for waffles) 1 Tbsp brown sugar 1 tsp salt

3. Blend until well mixed. If it is thicker than you like, add a little milk.  If it is thinner than you like, add a Tbsp or so of potato buds or flakes. (The potato gives the pancakes a nice texture.)

4. Pour into a mixing bowl, add 1 Tbsp baking powder, and stir. (Don't add it while still in the blender. The baking powder will make the batter rise and you might have an overflow problem on your hands.)

5. Cook and serve warm with syrup or jam.

Jill's Blender Pancakes

*NOTE: This recipe is adaptable to ALL kinds of whole grain (except corn). The person I got this recipe from has used red wheat, white wheat, barley, buckwheat, triticale, millet, rye, and brown rice. His family's favorite is 1/3  white wheat, 1/3 red wheat, barley or rye, and 1/3 brown rice. If you make this recipe, we'd love to hear how it turned out. Let us know in the comments, or share your experience on Facebook!