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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
1 cup barley flour |
1 cup oat flour |
1 tablespoon sodium-free baking powder |
1 teaspoon salt |
1 1/2 cups nonfat milk |
2 large eggs |
2 tablespoons light olive oil |
2 tablespoons clear honey |
2 teaspoons vanilla extract |
maple syrup (for serving) or honey (for serving) |
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.
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