Oat and Barley Pancakes

Ingredients 0/12

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.