Whole Foods Cooking Lesson #1          Nutritional Benefits         Page Four
BlenderBatter Waffles/Pancakes 

Nutritional Benefits
Whole grains--You can't do any better. Whole grains come packaged with fiber, vitamins, and minerals. The refined white stuff has been stripped of an average of 70% of over 22 nutrients. Fiber keeps things moving through the digestive system.

Buttermilk--An easy to digest cultured dairy product contributes to the rising action of the leavening to produce a light texture. Yogurt or keifr will produce similar results. Contains bacteria friendly to your insides.

Egg--A complete protein containing all the nutrients to develop new life. The lecithin in the white, especially in range fed or fertile eggs, assists in the digestion of the fat in the yolk. Helps bind the ingredients together.

Flax seed--Contains soluble fiber assisting in regulating cholesterol, a fiber, lignin, which is an anti-cancer agent, and mucilage, which serves as a laxative. Rich in vitamins A, B-1, B-2, E, and E and minerals. Highest oil in the essential fatty acid linolenic acid (Omega-3), which helps regulate blood cholesterol. Has a reputation for incredible health benefits. . . . more information . . 

Olive oil--The best oil you can use with an ancient reputation for quality dating back to Biblical times. Used liberally in the Mediterranean Diet, considered by many experts to be the healthiest in the world. High in monounsaturated fat. Reduces heart disease and cancer risks.

Sweeteners--No sugar in the recipe. You will be putting a little real maple syrup (avoid the fake maple flavored corn derivative sweeteners) on anyway. Sugar in the batter tends to caramelize and make waffles stick in the iron. 
Vanilla--No nutritional benefits but it does add a sense of sweetness omitting the need for added sugar which will caramelize and make your waffles stick. Ugh!

Preservatives, Coloring, Stabilizers etc.--No need.

Taste, Texture, Freshness, & Appetite Appeal--You be the judge.

Wondering where to get whole grains?
If you can't find a local source try www.sunorganic.com

Add liquid to thin thickened batter

Question About The Safety of The Two Stage Process
"Is there any problem with not refrigerating the mixture that contains the buttermilk or yogurt?  I am assuming that it is ok, since you have been doing this for years, but I just wanted to verify that I understand before I try some of the recipes. I had always thought that if a milk product was an ingredient, and the batter had not been cooked, the mixture should be stored in the refrigerator."  Julie W.    Richardson, TX

Answer   Amazing isn't it how we've forgotten how our great great grand parents survived without refrigeration 100 years ago. Think about how humankind has been getting cultured dairy products for generations (e.g. yogurts, kefirs, etc.) by warming sweet milk at low temperatures for long periods of time. See Genesis 18:8  Did Sarah have all these dairy products in her refrigerator? Just don't try this with a batter that has eggs in it.