Prep 5 mins
Cook 5 mins
This is a recipe you can make from your pantry or food storage. These have the advantage over wheat pancakes in that the grains don't need to be soaked overnight.
- Blend grains and first portion of water until smooth. Add oil, baking powder, salt, and powdered milk and blend. Gently mix in baking soda, remaining water, and vinegar. Pour portions onto hot griddle and cook until browned on each side.
This is a great wheat-free recipe.....but it isn't a gluten-free recipe-, as barley does contain gluten