Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

MAY 5, 2011

Printer Friendly

Dr. Barnard's Blog

Step by Step 

Veganize your recipes!

Food for Life TV co-hosts Susan Levin, M.S., R.D., and Jill Eckart, C.H.H.C., give you simple tips to transform old favorite recipes into
low-fat vegan meals.


Mother's Day Menu


Poached Pears

For more healthy breakfast makeover ideas, click here. 

Wheatberry Pancakes

 Wheatberry Pancakes

Who would guess that with the help of your blender, you could make deliciously light pancakes from freshly ground wheat in minutes. Try these! Leftover batter works great for waffles, too. Top these pancakes with fresh fruit – kiwi and sliced apples are a tasty addition. Flaxseeds are an example of a plant source rich in omega-3 fatty acids, which are associated with a lower risk in heart disease.


Makes 12 4-inch pancakes

1 cup wheat berries (whole wheat kernels)
1 tablespoon whole flaxseed
2 cups water
1/3 cup chickpea flour (besan) or low-fat soy flour
1 tablespoon agave or other liquid sweetener (maple syrup, brown rice syrup, etc.)
2 teaspoons lemon juice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt


Place the wheat berries, flaxseed, and water in a blender and process at high speed for about 2 minutes. Add the flour and process for 2 to 3 minutes or until very smooth. Add the agave, lemon juice, baking powder, baking soda, and salt and process until well mixed.

Heat a heavy nonstick griddle or skillet (a nonstick electric griddle cooks very evenly) over high heat until drops of water dance on the surface and 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.

Nutrition Information | Per serving (4 pancakes)

calories: 261; fat: 3 g; calories from fat: 9%; cholesterol: 0 mg; protein: 11 g; carbohydrates: 53 g; sugar: 6 g; fiber: 9 g; sodium: 534 mg

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


Please feel free to tailor PCRM recipes to suit your individual dietary needs.



5100 Wisconsin Ave., N.W.
Suite 400
Washington, D.C. 20016
Contact: 202-686-2210

Change E-mail Preferences

Recipe Archives: PCRM and TCP
Online Meal Planner
FAQs About Vegan Diets
FAQs About Nutrition

Class Schedules
Class Testimonials
Food for Like Kids
Become a Cooking Instructor

Current Video
Video Archive
Core Classes
Food for Life YouTube Channel

Learn the Basics
Facts Sheets and Recipes
Diabetes FAQs
Success Stories

PCRM Literature
The Cancer Project Literature
Power Plate
Vegetarian Starter Kit

21-Day Vegan Kickstart
Be a fan on Facebook.
icon_twitter_kick_gr_85 icon_flickre_kick_85  icon_youtube_kick_85 

If you are having problems viewing this message, click here to view it in your browser.

This site does not provide medical or legal advice. This Web site is for informational purposes only.
Full Disclaimer | Privacy Policy

Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: