Avg. rating 5 from 6 votes.Recipe Information
Recipe Created By: Mary In Idaho
Ingredients
3 cups oats
2 cups barley flour
1 Tbsp baking powder
1 tsp baking soda
1/4 cup sugar or honey
1 tsp salt
2 Tbsp Egg Replacer
1/4 cup warm water
1/4 cup oil
3 cup dairy-free milk alternative
Directions
Whiz oats in blender until the consistency of coarse flour. Mix with remaining dry ingredients. Wisk together egg replacer and water. Add to dry ingredients along with oil, and milk. Blend well and cook on a hot well-greased griddle. You may need to add more milk as the batter sits because the oats will soak up the liquid and make the batter quite thick.
Notes
This recipe is one of our favorites for breakfast. The pancakes taste great and have a lovely golden brown color, thanks to the barley. This will make quite a few pancakes– it feeds my family of 8. We never have any left over, butI am guessing they would be a good snack…..
Substitutions
I substituted spelt once for the barley and it tasted OK, though it was not near as pretty.
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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