I love Sue Gregg's Blender Pancake recipe. It's the perfect blend of traditional cooking and technology. Her website has many variations listed and if you are overwhelmed with the information, I've extracted a simple recipe.
Night before you serve pancakes:
1 C. mixed whole grains (not flour), put in blender and add,
1 C Yogurt, Kefir, or Buttermilk.
Blend 3 minutes on high and maintain a VORTEX by drizzling in a little water. The Vortex is important in getting all the grains blended and looks like a funnel or tornado in your blender and ensures that everything is blended well. Let sit overnight or 7 hours at least for the acid medium to remove the phytates on the grains. Phytates are an anti-nutrient which keeps you from absorbing other nutrients you are eating. In history, people just soaked their grains without knowing why. It's very traditional to do this.
In the morning, add the following. Get the dry ingredients ready to dump in all at once.
1 T. Flax seeds-optional
2 T. Olive Oil or melted butter
3/4 t. Real salt
1/2 t. Baking Soda
1/2 t. Baking Powder
Put the egg, flax and oil in the blender and blend on high while maintaining a vortex using more liquid.
When the flax seeds seem to be ground up, add the dry ingredients into the vortex. The easiest way is to place a funnel in the top of your blender and dump them in. The funnel makes them hit the right spot. Blend only a few seconds after the leavening is added because it thickens and that's the way you want it.
Pour batter onto heated griddle and serve with butter and maple syrup and bacon on the side!
This is part of the Nourishing Gourmet's Handmade Gift Carnival.
Update, 11-14-09: If you use Kefir, beware that storing the leftover batter with a tight lid causes pressure to build up and the jar may explode, if not with broken glass, then all over you. Kefir has good bacteria that continues to grow.