Pancakes Made with Barley and Oats

Ingredients

• 1 cup oat flour
• 1 cup barley flour
• ¼ cup wheat germ
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 ½ cups skim milk, or as needed
• 2 eggs, slightly beaten
• ½ banana, mashed
• 2 tablespoons honey
• 1 tablespoon oil
• 1 teaspoon vanilla extract

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 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.

Step 2

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.

Step 3

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.