Barley, Oat & Raspberry Pancakes

Barley, Oat & Raspberry Pancakes

Recipe Makes 8
1 C. barley flour
1/2 C. Quick Oats
1 – 1 1/4 C. milk (I substituted coconut milk and cream when I made these)
2 eggs, beaten
1/4 C. butter, melted
1 Tbsp. sugar
1 Teas. baking powder
1 Teas. baking soda
1/4 Teas. cinnamon
Pinch of nutmeg
Pinch of salt
1 C. of fresh raspberries
Maple Syrup

Add flour, oats, and other dry ingredients in a bowl and stir to combine. Add milk, eggs, and butter and stir until just combined. Mixture will be thick but it shouldn’t be clumpy. Gently fold in raspberries.

Spray pan with cooking spray on medium heat and add 1/3 C. of batter for each pancake. Cook until set on bottom (1-2 minutes) and then flip and cook for an additional 1 – 2 minutes until browned and cooked through. Serve with warm maple syrup.


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