Hearty Barley and Oat Pancakes

1. 1

   Combine the oat flour, barley flour, wheat germ, brown sugar, baking powder, and salt in a bowl, then make a well in the center. In another bowl, stir together the milk, eggs, banana, honey, oil, and vanilla extract. Pour the milk mixture into the well in the flour mixture and gently stir just until the batter is moistened and slightly lumpy. Add more milk to thin the batter, if desired.

2. 2

   Heat a griddle or skillet over medium-low heat. Sprinkle a small amount of water on the surface; if the water skitters, the griddle is ready. Lightly grease the griddle by wiping the bottom with a paper towel dabbed with oil.

3. 3

   Spoon the batter onto the griddle in large spoonfuls to form 4- to 6-inch circles and cook until bubbles appear and the edges look dry, 3 to 4 minutes. Flip and cook until the other side is browned, 2 to 3 minutes. Repeat with the remaining batter.

• Calories 500.48 kcal High
• Protein 18.64 g Good Source
• Carbs 86.96 g Moderate
• Total Fat 9.85 g Moderate
• Saturated Fat 1.8 g Moderate
• Trans Fat 0.02 g High
• Cholesterol 119.33 mg High
• Sodium 136.22 mg Moderate
• Fiber 12.06 g Good Source
• Sugar 23.83 g High
• Added Sugar 0.0 g Low Source
• Calcium 162.24 mg Moderate
• Iron 3.49 mg Moderate
• Potassium 602.16 mg Moderate
• Vitamin A 116.35 mcg_rae Moderate
• Vitamin C 2.01 mg Low Source
• Vitamin D 1.31 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten