AMOUNT:  Serves 3 to 4  (4 to 6)

1.  Preheat waffle iron at highest temperature, or griddle on medium-high.

2.  Place in blender; blend at high speed 3-5 minutes until smooth:
 (2 1/4 to 2 1/2) 1 1/2 - 1 3/4 c. buttermilk (or fruit juice or water)
    {I add 1 to 1 1/2 T. apple cider vinegar if I don't use buttermilk}
 (3 )  1 egg for waffles, 2 for pancakes, optional
 (3T.)  2 T. olive or canola oil, optional (for crispness)
 (1 1/2 t.) 1 t. vanilla extract, optional
 (2 1/4 c.) 1 1/2 c. any whole grain combination*

The secret of getting light and tender waffles is in the thinness of the batter.
The batter should always swirl about a vortex in the blender.
If not add liquid until the hole reappears.

3.  Just before baking, mix in thoroughly, but briefly, using blender and/or
rubber spatula, as needed:
     {I have a timer set for 4 minutes for the batter
and when 5 seconds remain I dump in following}
 (3 T.)  2 T. sweetener, optional
 (1 t.)  1/2 to 1 t. salt
 (1 t.)  1/2 t. baking soda
 (1 T.)  2 t. baking powder

4.  Pour from blender into seasoned or sprayed hot waffle iron or griddle;
bake about 1 1/2 - 3 minutes
 (depending on ingredients chosen and your waffle iron)
 {I pour pancake batter into large bowl and use 1/4 c. measure to dispense.}

* Substitute (2 1/2 c.) 1 1/2 c. of any grain or grain combination:
 brown rice  (light and crispy)   spelt, Kamut, or wheat
 millet  (especially light)    barley (hulled, not pearled)
 corn  (dry whole, not meal)    kasha  (raw or toasted buckwheat groats)*
 oats  (rolled or whole--not more than 1/2 c.)

*I found that 1 to 1 1/4 c. buckwheat groats to 2 1/2 c. liquid
works well as buckwheat makes the batter thick anyway.
Also some of the grains will still have a little crunch after they are cooked.
Kamut and buckwheat are our favorites because they are so tender.
If you don't like crunch you can use the specified amount of grain to
make flour if you have a mill.  You may need to use a rubber spatula
to help the mixer blend the flour in the beginning or you can
mix them up in a bowl.Just do not stir the batter long after
the leavening ingredients have been added!

**This recipe requires a blender in good working condition
with a strong motor if you intend to grind grain in it.

3 to 4 servings = about 16 pancakes or 5 to 6 7" waffles.

4 to 6 servings = about 24 pancakes or 7 to 9 7" waffles.