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Mom's Whole Grain Blender Pancakes

On Sunday morning, I actually woke up in time to help my mom make breakfast. She is the queen of adapting healthy recipes in unique ways, and as she started pulling out the ingredients from the cupboard, I had to grab my camera. This extremely flexible recipe is adapted from a cookbook she's marked to shreads. But I was most impressed that it also accommodated my current 'dairy-free' diet nicely, while incorporating whole foods that would sustain us for a long day of sight-seeing and antique shopping.

Combine in a blender:
1 1/2 cups water or juice (you can also use buttermilk, but it truly tastes amazing with just water)
1 egg (optional)
2 tablespoons of canola oil
1 teaspoon of vanilla or almond extract
1 cup of buckwheat, or brown rice (gluten-free), or 2 1/4 c. of flour
1/2 cup oats, rolled or whole

Blend at high speed for 3-5 minutes until smooth. Then add:
2 TBSP of honey (or agave nectar or sugar)
3/4 tsp. of salt (this helps bring out the sweetness of the whole grain)
1/2 tsp. baking soda
2 tsp. baking powder

Pour from blender into greased griddle - or into a waffle iron . . .(told you it was flexible!)

Garnish with maple syrup, powdered sugar or butter. Mom topped them with orange syrup, black berries and a sprinkling of walnuts . .hearty, beautiful and delicious!