Ingredients

• 1 3/4 cups buttermilk, kefir, or sour raw milk
• 2 eggs
• 2 tablespoons extra virgin olive oil or virgin coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 cups uncooked whole grain/grain combination (see Notes below)
• 2 tablespoon flax seeds, ground (optional) (see Notes below)
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 2 teaspoons baking powder

Instructions

1. The night before you want to make the waffles, mill grains in grain mill and put all the flour into the bowl of a stand mixer with whip/beater attachments.
2. Add buttermilk and mix well.
3. The next morning, add remaining ingredients and mix until well incorporated.
4. Bake 3 to 5 minutes until crisp.
5. Makes 12 4-inch waffles or pancakes.

Notes

• I like the following combination for the whole grains: 3/4 cup hard white wheat, 1/2 cup brown rice, and 1/4 cup rolled oats.
• You can use just about any whole grain or grain combination in this recipe. Try brown rice, wheat, oats, millet, barley, corn, Kamut, spelt, triticale, or rye. See Sue Gregg's website for more details.
• Mill the flax seeds in a small grinder such as a coffee mill.