whole wheat blender pancakes

I love breakfast. When I wake up in the morning, I am starving. Conveniently, I love breakfast food. I love bacon, sourdough waffles, omelets, french toast, cinnamon toast, soft boiled eggs on buttered toast, cold cereal, ebelskivers, frittatas, hash browns, breakfast burritos . . . the list goes on. But the problem is either a) the stuff is naughty to eat every day and/or b) it takes forever to make.

My sisters are breakfast champions for their families. They amaze me. One of my sisters, who has five pre-teen and teenage boys, says that she makes a full breakfast for her children every morning. Another sister says she makes something different for breakfast for all of her four children every morning. Her son has to have pancakes every morning so she makes a big batch of batter and keeps in the fridge for a few days until it's gone. That's what I'll do if William turns to be a real lover of pancakes. This recipe is easy, hearty and makes thin (not your typical fluffy) but delicious pancakes.

1 cup milk
3/4 cup whole wheat kernels

2 eggs

4 Tablespoons canola oil

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

Put milk and wheat kernels in a blender (luckily, I have this one which is as good as it gets - unless you're a big-shot celebrity and you can afford a Vitamix and then I hate you). Blend on high for approximately three minutes (until all the whole kernels are gone). Add the rest of the ingredients and blend on low speed until just mixed (about 15 more seconds). Batter will be very thin. Pour onto a buttered skillet over medium heat and let cook until the batter begin to form little bubbles. Flip and cook another couple of minutes. Then enjoy!

Seems I'll be making pancake batter for weeks from the looks of this picture. Doesn't he look so grown up? Sob.