Three-Grain Pancakes

  • Author: Erin Alderson
  • Category: breakfast



  • 1/3 cup (40g) Barley Flour
  • 1/3 cup (40g) Rye Flour
  • 1/3 cup (40g) Spelt Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 tablespoons melted butter, slightly cooled
  • 1 tablespoons maple syrup
  • 1/23/4 cup milk


  1. Combine flours, baking powder, and salt in a bowl. Give a good stir to combine.
  2. In a separate bowl, whisk together egg, maple syrup, melted butter, and 1/2 cup milk. Stir in to pancake batter, just until combined. Add more milk if needed to thin batter.
  3. Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about ΒΌ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
  4. Serve with butter, berries, and maple syrup.


Makes 10 pancakes, good for 2 very hungry people or 3- 4 some-what hungry people