Banana Barley Pancakes

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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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pancake recipes

Banana Barley Pancakes

These hearty pancakes are full of potassium, fiber and flavor. The barley adds a chewy texture to this more traditional breakfast.
Course: Breakfast
Keyword: banana, barley, pancakes, vegetarian
Servings: 8 pancakes
Calories: 70
Author: Johnson & Wales University

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
  • cup coconut flour or whole-wheat white flour

Instructions

  • Combine all ingredients; mixture should be wet and goopy.
  • 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.
  • Note: If pancakes are too fragile and falling apart, add a bit more coconut flour to wet mixture before cooking.

Notes

*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.

Nutrition

Calories: 70kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Sodium: 160mg | Fiber: 3g | Sugar: 4g
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