Banana Barley Pancakes
These hearty pancakes are full of potassium, fiber and flavor. The barley adds a chewy texture to this more traditional breakfast.
Servings: 8 pancakes
- 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
- 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.
*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.
Calories: 70kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Sodium: 160mg | Fiber: 3g | Sugar: 4g