OK, I have to admit, I was a doubter - at first. I would watch this gal in her videos and read her blog and think...who does this sort of thing? Then I got hooked! I found myself going back to her site to find more and more recipes. Now granted, I don't do all of the food storage that she has, I still use real eggs and real milk. But I am really enjoying her section on wheat. I recently watched the video on how to make pancakes in your blender using Whole Wheat kernels. So since we had just got 100 pounds of straight-from-the-fields Millennium Wheat kernels (which is also known as Hard Red Winter Wheat) for bread baking, I thought - why not try these pancakes. Let's just say...they were the most AWESOME pancakes I have ever had! Sorry Bisquick, you have been replaced! Here is the recipe she has on her site. I did make some changes and will list those below the recipe.

Rockin the Whole Wheat with these Awesome Pancakes!

INGREDIENTS
1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

MY CHANGES
- for the Oil I used 1 Tbs. of whole flax seeds and 1 Tbs. of oil (i added the flax seeds to the whole wheat and blended them together, then added the oil later when I added the rest of the ingredients)
- for the Honey or Sugar - I used Splenda (since I can't have sugar)
- I added 1 tsp. of vanilla extract

DIRECTIONS
Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.Cook; flipping pancakes when bubbles pop and create holes.
Holy Moly! These are some good pancakes! I didn't even use a topping (i.e. syrup, fruit, etc), just a little butter!

DRY INGREDIENTS
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp dried ground ginger
1 cup roasted pumpkin seeds (without shells)
1 cup cinnamon chips (they are like chocolate chips but cinnamon flavored)

WET INGREDIENTS
1/3 cup extra virgin olive oil
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup plain Greek yogurt

DIRECTIONS

1. Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.
2. On medium heat in a shallow pan, toast the pumpkin seeds until fragrant (about 5 minutes). Remove from heat and place in fridge to cool off.
3. In a medium bowl, whisk together dry ingredients up to pumpkin seeds. Once the pumpkin seeds are cooled off, mix them in the dry ingredients. (If the seeds are too warm they will melt the cinnamon chips before you bake them, and that would not be good). Mix in cinnamon chips and set aside.
4. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and yogurt until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!
5. Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean. 
6. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle in muffin pan.