Barley Flour Blueberry Pancakes

Why Try This Recipe?

Healthy, delicious, easy to make, vegetarian-friendly, perfect for a holiday breakfast.

Table of Contents

Why Try This Recipe?
Description
When is the Best Time to Make It?
Pairing Ideas
Allergies
Ingredient Substitutions
Inspiration
Storage Instructions

Description

Celebrate the 4th of July with these delectable Barley Flour Blueberry Pancakes. Made with whole grain barley flour, these pancakes are not only delicious but also packed with fiber and essential nutrients. The sweet, juicy blueberries add a burst of flavor in every bite, making these pancakes a delightful treat for a holiday breakfast. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and requires simple ingredients that you probably already have in your pantry. Plus, it's vegetarian-friendly, making it a great choice for those following a plant-based diet.

The pancakes are light and fluffy, with a slightly nutty flavor from the barley flour that complements the sweetness of the blueberries perfectly. Top them with a drizzle of maple syrup and a dollop of whipped cream for a truly indulgent breakfast. So why wait? Start your 4th of July celebration right with these Barley Flour Blueberry Pancakes.

When is the Best Time to Make It?

Perfect for a holiday breakfast or brunch, especially on the 4th of July.

Pairing Ideas

Serve with a side of fresh fruit and a cup of coffee for a complete breakfast.

Allergies

Gluten

Ingredient Substitutions

Feel free to customize this recipe by substituting the listed ingredients with alternatives of your choice from the list below to suit your taste and dietary preferences:

Can substitute barley flour with whole wheat flour or all-purpose flour
Can also substitute fresh blueberries with frozen blueberries.

Inspiration

Classic American pancakes with a healthy, whole grain twist.

Cooking Tips

Make sure not to overmix the batter to keep the pancakes light and fluffy. Also, cook the pancakes on medium heat to prevent them from burning.

Notes

For a vegan version, replace the egg with a flax egg and use a dairy-free milk substitute.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven before serving.

Ingredients

steps

Let's make it

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In a large bowl, combine the barley flour, baking powder, and salt.
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In another bowl, mix together the beaten egg, milk, and vegetable oil.
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Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
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Fold in the blueberries.
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Heat a non-stick pan over medium heat. Pour 1/4 cup of batter onto the pan for each pancake.
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Cook until bubbles form on the surface, then flip and cook until golden brown.