Best Barley Oat Pancakes Recipes
BARLEY-OAT PANCAKES
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.
Provided by So Cal Gal
Categories Breakfast
Time 45m
Yield 12-14 small pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, whisk together barley flour, oat flour, baking powder, and salt.
- In a medium mixing bowl, whisk together nonfat milk, eggs, light olive oil, clear honey, and vanilla extract.
- Add wet ingredients to dry, and whisk until just combined.
- Heat a large non-stick skillet over low-medium heat.
- 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).
- Serve warm with maple syrup or honey.
Nutrition Facts : Calories 392.8, Fat 10.7, SaturatedFat 2.1, Cholesterol 94.8, Sodium 661, Carbohydrate 62.4, Fiber 6.8, Sugar 14.7, Protein 13.9
OAT PANCAKES (WHEAT FREE)
These pancakes are made with oatmeal ground to a flour. No wheat flour. I serve these with soy protein sausage links (BOCA brand) and a little pure maple syrup or blue agave nectar (a low-glycemic syrup).
Provided by Outta Here
Categories Breakfast
Time 25m
Yield 8 4-inch pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Put oats in a blender or food processor and blend about one minute, or until ground to a flour consistency.
- Combine oat flour, salt, baking powder and cinnamon in a large mixing bowl; mix well.
- Combine egg, milk and vanilla in a small bowl and mix well.
- Stir liquid mixture into dry mixture; mix until just moist. Allow to rest 5 minutes.
- Heat a nonstick large skillet or gridle over medium heat.
- When hot, pour 1/4 cup batter for each pancake.
- Cook until bubbles form on surface of pancake. Turn over and cook until lightly browned.
Nutrition Facts : Calories 156.4, Fat 3.2, SaturatedFat 0.8, Cholesterol 47.7, Sodium 236.1, Carbohydrate 24.2, Fiber 3.2, Sugar 3.5, Protein 7.6
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