Annika’s Barley Pancakes

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5 star Avg. rating 5 from 5 votes.

Recipe Information

Recipe Created By: Amy Hugon


2 cups barley flour
1/3 cup rice flour
1/3 cup tapioca starch
1/3 cup cornstarch or potato starch
2 1/4 cups rice milk
6 Tbsp canola oil
3 Tbsp baking powder
1 tsp xanthan gum
3 heaping Tbsp Ener-G Egg Replacer mixed with 6 Tbsp water
1/4 cup sugar


Blend all ingredients well. Cook on hot greased skillet.

These will keep in the refrigerator for about a week.


I’ve made these successfully replacing the barley flour with sorghum flour or oat flour. Oat is tasty, but heavy. Sorghum is better – light and airy, and brown nicely.

Sorghum is gluten-free. Oat is at risk for gluten contamination.


Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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