top of page

Chewy Barley Oat Pancakes

I do enjoy soft fluffy pancakes.. but these are different. Soft and slightly chewy…  

top them with our Sweet Tahini Spread, served alongside a nice big bowl of fruit salad

makes a wholesome and delicious breakfast!



1 cup rolled barley

1 cup quick oats

1/3 cup Tapioca flour

2 cups soy milk

1 cup water

3 Tbsp coconut sugar

1 tsp salt



  1. Combine rolled barley, salt, coconut sugar and 3 cups milk into a blender and process until fairly smooth.

  2. Pour into a mixing bowl.

  3. Transfer quick oats and water into blender and process for 30 seconds.


  4. Transfer to the mixing bowl with the barely.

  5. Add tapioca flour and stir thoroughly.

  6. Let set for 5-10mins.

  7. Pre-heat your bread presser 5mins beforehand on med heat.

  8. Test the batter: Scope a spoonful of batter into the bread presser, lower to lid and let cook for 2-3 mins. If you are happy with the desired consistency of the pancake, proceed to cook the rest of the batter. 

  9. I like to use the bread presser instead of cooking on a pan because you can cook more pancakes at the same time. I can usually make 6 pancakes on the bread presser at a given time.

  10. Flip over, it should be slightly golden on one side and close lid and let cook for anther 2mins.


Note: The pancakes will seem soft and a little sticky when hot, but once they cool down a little they will firm up and have a slight chewy texture. 

If you want them to be less chewy use less tapioca flour and replace with wheat flour.  If you want them to be chewier add more tapioca flour.






bottom of page