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| Barley Oat Pancakes |
"Makes a healthy, low-fat pancake, full of fiber and flavor! I commonly cause them to in advance, freeze, then toast later for a fast breakfast or snack. Serve with warm maple syrup or honey and clean fruit."
Ingredients :
- 1 cup oat flour
- 1 cup barley flour
- 1/four cup wheat germ
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 half cups skim milk, or as needed
- 2 eggs, slightly crushed
- 1/2 banana, mashed
- 2 tablespoons honey
- 1 tablespoon oil
- 1 teaspoon vanilla extract
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 35M |
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- Mix oat flour, barley flour, wheat germ, brown sugar, baking powder, and salt collectively in a bowl; make a properly within the middle. Stir milk, eggs, banana, honey, oil, and vanilla extract collectively in a separate bowl. Pour milk aggregate into the well within the flour aggregate and lightly stir just till batter is moistened and barely lumpy. Add greater milk to skinny the batter, if desired.
- Heat a griddle or skillet over medium-low warmth. Drop a small amount of water on surface. If water bounces, the griddle is prepared. Lightly grease the griddle by walking a paper towel dabbed with oil around the lowest of the griddle.
- Drop batter by way of big spoonfuls onto the griddle forming 4- to 6-inch circles and cook till bubbles shape and the edges are dry, 3 to 4 mins. Flip and cook till browned on the alternative side, 2 to 3 mins. Repeat with last batter.
Notes :
- You can refrigerate batter overnight to be used the subsequent morning, to be able to cause it to thicken. So add greater milk, if preferred.
- If you have a "keep heat" oven putting, location cord cooling racks in oven to shop desserts on until geared up to serve. Try to avoid stacking as steam causes floppy cakes.
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