Is your weekend morning not complete without a stack of cakes, hot off the griddle? Here is a unique recipe using barley flakes cooked up into delicious hearty pancakes that are substantial enough for the weekend adventure ahead. Barley flakes are made by steaming barley kernels, rolling and drying them; the same way oats are made into rolled oats. Barley flakes can be used the same way rolled oats are typically used, have a rich nutty taste and have many health benefits.
Of all the whole grains, barley is the highest in fibre. It is also high in protein and has many many health advantages. Barley has been shown to have particular health benefits in diabetes, cancer, heart disease and obesity. To get the benefits of using barley in your diet find ways to incorporate by substituting it in ways you would typically use other grains such as using barley flour or barley flakes in pancake batter.
There are a couple of ways you can make this pancake batter. If you have the time (and remember), soak the barley flakes in buttermilk over night in the refrigerator. In the morning finish the recipe, heat the griddle and you are ready to go. A quick option is to make the whole recipe in the blender, blend until smooth and the batter is ready to use, no soaking required.
Top pancakes with a little syrup or skip it and use fresh fruit or a fruit compote as a healthy alternative. To make a fruit compote or fruit sauce, cook fruit in a little water until soft, remove from heat and blend with an immersion blender. Return to heat to cook more to thicken or add a tablespoon of chia seeds which will quickly thicken the sauce. Sweeten if needed. I like to add a squeeze of lemon to brighten the flavour and a little honey or maple syrup. Adding yogurt adds a lovely tangy creaminess and dresses up the plate even more. Sweeten plain yogurt with spices or natural sweeteners which also add great flavour.
Barley Buttermilk Pancakes
1 1/2 cup barley flakes (or 1/2 barley and 1/2 rolled oats)
2 cups buttermilk
3 tbsp applesauce
2 eggs, lightly whisked
2 tbsp oil (I used avocado oil)
1 tsp vanilla
1/2 tsp salt
1/2 cup all purpose flour
1 tsp baking soda
1/4 tsp cinnamon
Directions: Mix barley flakes, buttermilk and applesauce together in a medium size bowl, cover and refrigerate overnight. In the morning stir the barley mixture and add the egg, oil and vanilla. In a small bowl combine flour and baking soda, cinnamon, and salt. Add to barley mixture, mix well and batter is ready to use.
Quick Method: Blend all ingredients until smooth and batter is ready to go!
Heat griddle to medium high heat and when hot, scoop batter using a 1/4 or 1/2 cup measure. The cakes are ready to flip over when the edges start to look dry and the batter is forming bubbles on the surface. Flip and cook on the other side until cooked and golden brown. Serve immediately with fresh fruit, fruit sauce and yogurt.