Start your morning with a wholesome twist by using barley and oats in your pancakes. These hearty, nutritious pancakes are easy to make and perfect for a cozy breakfast that will keep you energized all day.
In a bowl, combine the oat flour, barley flour, wheat germ, brown sugar, baking powder, and salt. Make a little well in the center. In another bowl, whisk together the milk, eggs, mashed banana, honey, oil, and vanilla extract. Pour the wet ingredients into the well you made in the dry ingredients and gently stir everything until it’s just combined — the batter should still be a bit lumpy. If it feels too thick, add a splash more milk to loosen it up.
Heat a griddle or skillet over medium-low heat. To test if it's ready, sprinkle a few drops of water on the surface — if they dance and bounce, you’re good to go. Lightly grease the pan by wiping it with a paper towel dipped in oil.
Scoop the batter onto the griddle with a large spoon, making pancakes about 4 to 6 inches wide. Cook them until bubbles start to form on top and the edges look set, about 3 to 4 minutes. Flip carefully and cook for another 2 to 3 minutes, until the other side is golden brown. Keep going until all the batter is used up, adjusting the heat as needed.
- Use a non-stick pan or lightly grease your griddle to prevent sticking.
- Let the batter rest for 5-10 minutes before cooking to allow the grains to absorb the liquid.
- Cook on medium heat to ensure the pancakes cook through without burning on the outside.
These pancakes offer a wholesome twist on a classic breakfast favorite. Using barley and oats adds a nutty flavor and extra fiber, making them both tasty and good for digestion. They provide lasting energy and a satisfying texture that’s perfect for starting your day right.
Serve warm with fresh fruit, a drizzle of honey or maple syrup, and a dollop of yogurt for added creaminess. They also pair well with nut butters or a sprinkle of chopped nuts for extra crunch.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave to keep them soft. For longer storage, freeze the pancakes separated by parchment paper and reheat when needed.
