Prep 15 mins
Cook 30 mins
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.
- 1 cup barley flour
- 1 cup oat flour
- 1 tablespoon sodium-free baking powder
- 1 teaspoon salt
- 1 1⁄2 cups nonfat milk
- 2 large eggs
- 2 tablespoons light olive oil
- 2 tablespoons clear honey
- 2 teaspoons vanilla extract
- maple syrup (for serving) or honey (for serving)
- In a large mixing bowl, whisk together barley flour, oat flour, baking powder, and salt.
- In a medium mixing bowl, whisk together nonfat milk, eggs, light olive oil, clear honey, and vanilla extract.
- Add wet ingredients to dry, and whisk until just combined.
- Heat a large non-stick skillet over low-medium heat.
- 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).
- Serve warm with maple syrup or honey.
Wow, these are GOOD! I printed the recipe because I had some barley flour I needed to use. I didn't expect the pancakes to be so delicious! They don't taste whole-grain at all and yet they are. They remind me of Bob Evan's soft, fluffy hotcakes. I did add a tsp or so of cinnamon for personal taste. And I used canola oil instead of olive because olive tastes too strong to me in sweet items. **I would recommend letting the batter rest for 10-15 min before using. I found that the longer the batter sat, the fluffier and tastier the pancakes. Thanks so much for this keeper. My new GO-TO recipe for pancakes!
We really enjoyed these pancakes for breakfast yesterday morning, my other half with maple syrup, while mine were smothered with light corn syrup! These two particular flours were a great combo & I'll be making them again from time to time ~ Thanks much for sharing this keeper of a recipe! [Made & reviewed in the PRMR Holiday Special as a thank you to one of the new players in our tag game]
Very tasty and tender. I made oat flour with oats and the food processor and brought liquid ingredients to room temp before adding the honey. As suggested in a previous review, I allowed the batter to rest 10 mins.