Recipe by So Cal Gal
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.
Top Review by Jujubegirl
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!
- 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)
Directions See How It's Made
- 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.