Wheat Berry Pancakes

  • Yield: 12 pieces


1cup wheat berries (whole wheat kernels)
1tablespoon whole flaxseeds
2cups water
1/3cup chickpea flour (besan) or low-fat soy flour
1tablespoon sugar
2teaspoons lemon juice
2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon salt


  1. Place wheat berries, flaxseeds, and water in a blender and process at high speed for about 2 minutes. Add flour and process for 2 to 3 minutes or until very smooth. Add sugar, lemon juice, baking powder, baking soda and salt and process until well mixed.
  2. Heat a heavy non-stick griddle or skillet (a non-stick electric griddle cooks very evenly) over high heat until drops of water dance on the surface and then quickly disappear. Reduce the heat to medium-high. Working in batches if necessary, pour dollops of batter quickly onto the griddle, leaving space to expand. When bubbles appear on the surface, gently flip the pancakes. Don’t overcook; they should be a bit puffy when you take them off the griddle, so they are light and cakey.

Recipe reprinted from Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan.

Nutritional Info *per serving

  • Calories 57
  • Fat 0.8
  • Saturated Fat 0.1
  • Cholesterol 0mg
  • Sodium 235mg
  • Carbohydrate 11.2g
  • Fiber 1.9g
  • Sugars 1.2g
  • Protein 2.3g