pancake recipes

Banana Barley Pancakes

Free!

These hearty pancakes are full of potassium, fiber and flavor. The barley adds a chewy texture to this more traditional breakfast.

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Product Description

Banana Barley Pancakes
Recipe Type: Breakfast
Author: Johnson & Wales University
Serves: 8 pancakes
Ingredients
  • 1 medium-sized banana
  • 1 egg
  • 1 cup barley, cooked*
  • 2 teaspoons vanilla
  • 1 tablespoon maple syrup
  • 1 teaspoon pumpkin spice
  • Dash of salt
  • ⅓ cup coconut flour or whole-wheat white flour
Instructions
  1. Combine all ingredients; mixture should be wet and goopy.
  2. To make pancake, ladle ⅓–½ cup batter on preheated greased griddle. Cook until golden brown. Flip, and cook additional 2 minutes. Serve hot, with extra syrup if desired.
  3. Note: If pancakes are too fragile and falling apart, add a bit more coconut flour to wet mixture before cooking.

*For 1 cup cooked barley, add ⅓ cup raw barley to 1 cup boiling water. Reduce heat, cover, and cook 25–30 minutes, until barley is tender and liquid is absorbed.

PER SERVING: 70 CAL; 2G PROTEIN; 1G FAT; 13G CARB (4G SUGARS); 160MG SODIUM; 3G FIBER

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