Barley Oat Pancakes
These oat flour pancakes are soft and fluffy, slightly chewy and nutty, and super satisfying.
Recipe Summary Barley Oat Pancakes
Makes a healthy, low-fat pancake, packed with fiber and flavor! I usually make them in advance, freeze, then toast later for a quick breakfast or snack. Serve with warm maple syrup or honey and fresh fruit.Ingredients | Oat Milk Pancakes No Egg1 cup oat flour1 cup barley flour¼ cup wheat germ2 tablespoons brown sugar1 tablespoon baking powder1 teaspoon salt1 ½ cups skim milk, or as needed2 eggs, slightly beaten½ banana, mashed2 tablespoons honey1 tablespoon oil1 teaspoon vanilla extractDirectionsMix oat flour, barley flour, wheat germ, brown sugar, baking powder, and salt together in a bowl; make a well in the center. Stir milk, eggs, banana, honey, oil, and vanilla extract together in a separate bowl. Pour milk mixture into the well in the flour mixture and gently stir just until batter is moistened and slightly lumpy. Add more milk to thin the batter, if desired.Heat a griddle or skillet over medium-low heat. Drop a small amount of water on surface. If water bounces, the griddle is ready. Lightly grease the griddle by running a paper towel dabbed with oil around the bottom of the griddle.Drop batter by large spoonfuls onto the griddle forming 4- to 6-inch circles and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.You can refrigerate batter overnight for use the next morning, which will cause it to thicken. So add more milk, if desired.If you have a "keep warm" oven setting, place wire cooling racks in oven to store cakes on until ready to serve. Try to avoid stacking as steam causes floppy cakes.Info | Oat Milk Pancakes No Eggprep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
20 small cakes
TAG : Barley Oat Pancakes100+ Breakfast and Brunch Recipes, Pancake Recipes, Whole Grain Pancake Recipes,