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Total Time
45mins
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.

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.
Most Helpful

5 5

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!

5 5

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]

5 5

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.