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.

Course: Breakfast

Keyword: banana, barley, pancakes, vegetarian

Servings: pancakes

Calories: 70kcal

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
⅓ 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