1 1/2 Cup Dehydrated Fat-Free Milk*
1 Cup Whole Wheat Kernels
1 Teaspoon Salt
1/3 Cup Cooking Oil
1 Teaspoon Baking Powder
2 Teaspoon Sugar or Honey
*Reconstitute before using.
Follow directions on #10 can to reconstitute.
1. In blender, combine milk and whole wheat kernels. Blend for 2-3 minutes.
2. Add remaining ingredients and blend 1 minute more.
Note: Some wheat blends up thicker than others. You will need to adjust the liquid if batter is too thick.
Buttermilk Pancakes: Substitute 1 cup buttermilk for regular milk.
Rolled Oat: Substitute 2 1/3 cup rolled oats for whole wheat.