Blender Pancakes

I was raised with this yummy recipe from my mother.  I looked it up again in our Scott Family Cookbook where it accompanies her famous Buttermilk Syrup recipe.  We list it here with our necessary substitutions.  It's a great way to use whole-wheat kernels (also called wheat berries) from food storage.  I'd double it next time for our family.
--Beth Phelps

Yield: About 12 pancakes
1 c. RiceMilk
3/4 c. whole-wheat kernels
1 banana OR 2 T ground flax seed and 6 T water  (in place of 2 eggs)
2 T sugar or honey
1/4 c. cooking oil
2 T baking powder
1/3 t baking soda
1/2 t salt

Place milk and wheat in blender and blend 4 minutes.  Add egg substitute (banana or flax seed), sweetener, oil, baking powder, soda and salt.  Blend a few seconds longer and pour on lightly-oiled, hot griddle.  For the lightest and most delicious, melt-in-your-mouth pancakes ever!

Post Edit:  I've decided our blender can't hold all the light fluffiness of a double batch, so I would make up two batches instead.