THE RECIPE JOURNAL · Breakfast
Hearty Barley Oat Pancakes
Start your day with a warm and satisfying breakfast that’s both nutritious and delicious. These pancakes combine wholesome barley and oats for a hearty twist on a classic favorite.
FROM THE KITCHEN • Hearty Barley Oat Pancakes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Mouthwatering Chocolate Chip Cookies
Something delicious to watch next.
01
Step 1
In a large bowl, combine the oat flour, barley flour, wheat germ, brown sugar, baking powder, and salt. Make a little well in the center of the dry ingredients. In another bowl, whisk together the milk, eggs, mashed banana, honey, oil, and vanilla extract. Pour the wet mixture into the well and gently stir everything together until 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.
02
Step 2
Heat a griddle or skillet over medium-low heat. To check if it’s hot enough, flick a few drops of water onto 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.
03
Step 3
Spoon the batter onto the griddle in large dollops, about 4 to 6 inches wide. Cook until you see bubbles forming on the surface and the edges start to look dry, about 3 to 4 minutes. Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown. Keep going until all the batter is used up, adding a little more oil to the pan if needed.
Why you’ll love it
These pancakes are packed with wholesome grains that provide lasting energy and a satisfying texture. They are a great way to add fiber and nutrients to your breakfast without sacrificing flavor or fluffiness.
How to serve
Serve warm with a drizzle of maple syrup or honey and a side of fresh berries. For a savory twist, top with Greek yogurt and chopped herbs or a dollop of nut butter for extra richness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm them gently in a toaster or microwave to keep them soft and fluffy. You can also freeze the pancakes by placing parchment paper between each one and thawing before use.
