Preheat oven to 200°F to keep pancakes warm with ovenproof dish inside.

Mill barley berries into flour.

In one mixing bowl, add dry ingredients and whisk to combine.

In second mixing bowl, add wet ingredients and whisk well.

Pour wet ingredients into dry ingredients and whisk until just combined. Some lumps are fine! Let batter rest for 5-10 minutes.

If you wish to make caramelized banana butter, place butter in a skillet to melt.

Cut bananas into half inch slices, and add to melted butter. Stir occasionally over low heat while you cook pancakes, until bananas are caramelized.

Grease a skillet or two over medium-low heat and add butter.

Add batter in ¼-cup amounts to form pancakes.

Cook until pancake starts to form bubbles, about 2-3 minutes and flip, cooking on other side for another minute.

As they finish cooking add to the preheated dish in the oven.

Repeat until all batter is used.