Barley-Oat Pancakes

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Whole grain pancakes that almost melt in your mouth! This is my favorite, and most used, pancake recipe. (Slightly adapted from a recipe on the back of the Arrowhead Mills organic barley flour bag.) Note: Whole wheat pastry flour can be used in place of the barley flour, and regular baking powder can be used instead of the sodium-free variety.”
READY IN:
45mins
SERVES:
4
YIELD:
12-14 small pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, whisk together barley flour, oat flour, baking powder, and salt.
  2. In a medium mixing bowl, whisk together nonfat milk, eggs, light olive oil, clear honey, and vanilla extract.
  3. Add wet ingredients to dry, and whisk until just combined.
  4. Heat a large non-stick skillet over low-medium heat.
  5. Pour about 3 tablespoons of batter (per pancake) into hot skillet and cook until bubbles begin to appear on top, and bottom is golden brown; then flip pancake/s and cook until other side is also golden brown (adjusting heat as necessary to keep pancake/s from burning).
  6. Serve warm with maple syrup or honey.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: