A mixture of rolled oats, barley and rye gives these pancakes deep flavor and a nutritious spin. The grains and flax are soaked in the fridge overnight, then mixed with the rest of the ingredients and cooked in the morning. Top off with the Spiced Apple or Pear Compote, and a little honey or syrup, if you please. Or cook and roll up as an easy, crowd-pleasing dessert—topped with the fruit compote and a dollop of sweet whipped or ice cream. This recipe is egg-free and easily adapted to be dairy-free and/or gluten-free as well.
Ingredients
- ⅔ cup rolled oats
- ⅔ cup rolled barley
- ⅔ cup rolled rye
- 2 tablespoons flaxseed meal
- 2 cups water
- 1 cup plain yogurt (dairy or plant-based)
- ⅔ cup milk (dairy or plant-based)
- 2 tablespoons maple syrup or honey
- 1 cup all-purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- ½ teaspoon kosher salt
- Avocado oil, for cooking
- 2 tablespoons butter, melted (dairy or plant-based)
- 2 tablespoons maple syrup or honey
- ¼ teaspoon pumpkin pie spice
- ⅛ teaspoon kosher salt
- 2 large apples or pears, cored and diced
Instructions
Overnight Rolled Grain Pancakes
1. In a mixing bowl, stir together the oats, barley, rye, flaxseed meal and water until evenly combined. Cover and place in the refrigerator overnight.
2. In the morning, add the yogurt, milk and maple syrup to the soaked grains and stir to combine. Add the flour, baking powder and salt, and stir until the dry ingredients are absorbed.
3. Heat a small amount of avocado oil in a large nonstick skillet over medium-high heat for a minute or 2, using a paper towel to wipe up the excess. Use a ¼-cup measure to portion out 3 or 4 scoops of batter into the pan. Cook the pancakes for about 3 minutes on their first side and 2 minutes on their second side, or until they are well browned and cooked through. Repeat with the remaining batter, adding more butter to the skillet as needed.
4. Serve immediately with our Spiced Apple or Pear Compote recipe and additional pecans, syrup or honey. And if served as a late night dessert, top with a dollop of whipped or ice cream.
Spiced Apple or Pear Compote
Top off any breakfast or dessert pancakes with this warmly spiced fall compote.
1. In a large skillet over medium heat, stir together the butter, maple syrup, pie spice and salt until the butter has melted.
2. Add the apples and stir until they are evenly coated. Continue to cook, stirring occasionally, for about 5 minutes, or until the fruit is fork-tender.
Best served with:
Spiced Apple or Pear Compote (recipe below)
¼ cup chopped pecans or walnuts
Maple syrup or honey
Optional batter add-ins: chopped fruit or berries, mashed banana or pumpkin, or chopped nuts to give your pancakes even more texture and flavor.
Coco’s tip: You can substitute 2 cups of an organic multigrain hot cereal—preferably with oats, barley, rye and wheat—for the grains in this recipe. For gluten-free pancakes, substitute 2 cups of gluten-free rolled oats for all of the rolled grains.
