Start your day with a wholesome twist by trying these hearty pancakes made from oat and barley flakes. They’re easy to prepare, deliciously nutty, and perfect for a nutritious breakfast that keeps you energized.
Prep Time15 min
Cook Time20 min
Total Time35 min
Difficulty
Medium
Helpful Cooking Tips
Use a non-stick pan to prevent sticking and ensure even cooking.
Let the batter rest for a few minutes before cooking to allow the grains to absorb moisture.
Cook on medium heat to avoid burning the outside while keeping the inside fully cooked.
Ingredients
0/12
Why This Recipe Is So Loved
These pancakes offer a wholesome twist on a classic breakfast favorite. The combination of oats and barley adds a nutty flavor and a satisfying texture. They are also packed with fiber, making them a nourishing way to start your day.
Step 1
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. Pour the wet ingredients into the dry ones and stir gently until everything is just combined—you want the batter to be a bit lumpy. If it feels too thick, add a splash more milk to loosen it up.
Step 2
Heat a griddle or skillet over medium-low heat. To check if it’s ready, flick a few drops of water on the surface—if they dance and bounce, you’re good to go. Lightly oil the pan by rubbing a paper towel dipped in oil around the surface.
Step 3
Spoon the batter onto the griddle, making circles about 4 to 6 inches wide. Cook until you see bubbles forming on top and the edges start to look dry, which usually takes around 3 to 4 minutes. Flip them over and cook for another 2 to 3 minutes until they’re golden brown. Keep going until you’ve used up all the batter, adding a bit more oil if needed.
212
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Inspiration
Serve warm with fresh fruit and a drizzle of maple syrup or honey. For a savory option, top with Greek yogurt and a sprinkle of chopped herbs. These pancakes also pair well with nut butters or a dollop of your favorite jam.
How To Keep It Fresh
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm them gently on a skillet or in the microwave. You can also freeze cooked pancakes separated by parchment paper and thaw as needed.
Frequently Asked Questions
Can I use regular flour instead of oat and barley flour?
You can substitute with all-purpose flour, but the texture and flavor will be different. Using oat and barley flour adds a nutty taste and extra fiber.
How do I make the batter less thick?
Add a little more milk, one tablespoon at a time, until the batter is pourable but still a bit lumpy.
What can I use instead of mashed banana?
You can replace it with unsweetened applesauce or leave it out, though the pancakes may be less moist and sweet.
Can I make these pancakes dairy-free?
Yes, substitute skim milk with any plant-based milk like almond, soy, or oat milk.
How do I know when to flip the pancakes?
Flip when bubbles form on top and the edges look dry, usually after 3 to 4 minutes.
Can I prepare the batter ahead of time?
Yes, you can make the batter the night before and store it in the fridge. Stir gently before cooking.
What’s the best way to keep pancakes warm while cooking the rest?
Place cooked pancakes on a baking sheet in a low oven (around 200°F or 90°C) to keep them warm and soft.
Can I freeze these pancakes?
Yes, cool completely, stack with parchment paper between them, and freeze in an airtight container. Reheat in a toaster or microwave.
This simple and flavorful burger combines ground chicken with hearty chickpeas for a healthy twist on a classic favorite. Perfect for a quick weeknigh...
Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
