Barley Oat Pancakes

Both oats and barley are rich in beta-glucan, a soluble fiber that research links to better cholesterol management. Using plant milk keeps saturated fat near zero, and there's no added oil — the nonstick pan does all the work.

Ingredients

• 1 cup barley flour
• 1 cup old-fashioned rolled oats
• 1 tablespoon baking powder
• 2 cups oat, almond, or nonfat soy milk
• 1 teaspoon vanilla extract

Steps

1. Stir the barley flour, oats, and baking powder together in a large bowl.
2. Add the milk and vanilla. Mix until just combined — a few lumps are fine. If the batter feels too stiff, thin it with a splash of water.
3. Heat a nonstick pan over medium-high. When a drop of water skitters across the surface, the pan is ready.
4. Pour batter to whatever size you like. Wait until bubbles break across the surface before flipping. Cook the second side until the underside is browned.
5. Serve topped with fresh or thawed fruit, applesauce, maple syrup, or a shake of cinnamon.

Nutrition (estimated, per serving)