Live Naturally Magazine
Export date: Thu Apr 9 19:03:52 2020 / +0000 GMT

Banana Barley Pancakes


Banana Barley Pancakes

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

  • 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
  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.