1 1/2 cups milk (or 1 1/2 cups water & 20g powdered milk)

1 cup wheat berries

2 tbsp. oil, butter, or applesauce

2 large eggs (see here for egg substitutes)

2 tbsp. granulated sugar

1 tbsp. baking powder

1/2 tsp. kosher salt

Add milk and wheat berries to the blender and secure lid.

Blend on a High speed for 50 seconds.

Add remaining ingredients to blender and secure lid.

Press "Pulse" 5–7 times to incorporate remaining ingredients.

Allow batter to rest 5 minutes.

Pour ¼ cup batter onto a greased, heated griddle, and cook approximately 1 minute or until bubbles break the surface of the pancake and the underside is golden brown. Flip and cook for approximately 30 seconds. Repeat with the remaining batter.

Serve immediately or keep warm in the oven at 200°F, loosely wrapped in foil.