Whole Wheat Blender Pancakes

This wholesome goodness is hard to pass up. I wake up in the morning wanting these pancakes because I know they are easy and will taste so delicious (if I actually measure the amount of salt correctly). They are light and fluffy and NOT gritty, which I was entirely surprised about. Whole wheat is notoriously dense and course. If that turns you off to whole wheat, you can still make this recipe!

We have kind of got ourselves on a "wholesome" type kick. This story about sugar published in National Geographic got my nightly-ice-cream-consuming husband to take a step back and consider what he was eating. Not only are we consuming less sugar in our family, but we have ramped up our veggie and fruit intake along with whole grains. And it is making a difference in our general well being!

These pancakes topped with a bit of Greek yogurt and some fruit are simply divine. A spoonful of strawberry jam doesn't hurt either. (We are eating less sugar, but it still makes an appearance here and there.)

Please. Go blend these up and be prepared to be amazed.

Whole Wheat Blender Pancakes

If you have a normal blender - one with the blades at the bottom - you can double this recipe and make enough pancakes for 4 - 5 average people. If you have a Ninja, this recipe really doesn't work unless you have a single serving jar thingy with the blades at the bottom. This recipe is designed for that. It makes about 8 - 12 pancakes, enough for 3 average pancake consuming people.

1/2 C whole wheat berries
1/2 C buttermilk (or milk with 1/2 tbsp of lemon juice)
1/4 C milk
2 tbsp of canola oil
1 egg
1/4 tsp salt
1/2 tbsp baking powder

Add wheat berries and buttermilk to blender. Blend until mixture becomes thick and wheat berries are gone (in the Ninja single serving this takes about 1 minute of blending, for a regular blender I have read that it can take 5 to 8 minutes). Add milk and blend again until milk is well incorporated.

Add oil, egg, salt, and baking powder. Pulse until well blended.

Pour onto a hot, non-stick griddle.

Enjoy!

Adapted from Mel's Kitchen Cafe

I have toyed around with the idea of using already ground wheat flour - weight for weight amount of whole wheat berries - so that you can make more in the Big Ninja...Mom...but I have not tried it yet.

Tomato and Spinach Pasta

Aldi. *sigh* If you have one near you, then you know what I mean when I say that for some foods, particularly tortilla chips and pastas, there ain't nothin' better. The prices are unbeatable and the efficiency is delightful. One brand, one choice, one price all wrapped into delightful practicality. The place ranks up there with my love of Southwest Airlines and engineering.

I no longer live near an Aldi (as we recently moved from Delaware to Mississippi) and I mourn each time I go to the grocery store. I miss my family and my friends, and then I miss Aldi.

Despite my distance, I have kept a piece of Aldi with me and that is this delightful dish we found on the back of the penne box. It is extremely simple, yet taste-bud tantalizing. The red wine vinegar is essential! It penetrates the tomatoes, making this meal simply divine. [My mouth is watering just thinking about it.] Not to mention it has spinach in it, which gives you like 400% of your daily value vitamin C and K or something like that. So, now that you are convinced that this will taste good and be healthy for all the little cells in your body, go try it!

Tomato and Spinach Pasta

8 oz penne or other awesomely shaped pasta, prepared to al dente

1 tbsp olive oil
2 cloves of garlic, minced
20 pepperoni, chopped into large pieces (If you are feeling fancy you can use pancetta...I'm not that fancy.)

1/4 C red wine vinegar
1 15 oz can diced tomatoes, excess liquid drained off

3 C fresh baby spinach

In a frying pan heat and slightly fry pepperonis letting them sizzle for a minute or so. Drain the grease. Add olive oil and let it heat up until HOT. Add garlic and stir constantly for 30 seconds, taking care not to burn it.

Add vinegar and tomatoes and bring to low simmer. Let simmer for 5 minutes.

Add spinach and stir until spinach begins to wilt. Remove from heat.

Serve over pasta with ample amounts of Parmesan cheese!

Enjoy!

recipe idea modified from Aldi's penne box recipe