Barley pancakes with banana

Yield: 4 Servings

Measure Ingredient
1⅓ cup Whole-Wheat Flour; pastry
1½ teaspoon Baking Powder
¾ cup Barley; cooked
½ cup Skim Milk
¼ cup Mashed Bananas
2 Egg Whites
2 tablespoons Maple Syrup
1 teaspoon Oil

In a medium bowl sift together the flour and baking powder. Stir together the flour and baking powder. Stir in the barley.

In a small bowl whisk together the milk, banana, egg whites and maple syrup.

Pour the milk mixture into flour. Combine quickly; don't over-mix.

Heat a well-seasoned cast-iron skillet or non-stick frying pan over medium-high heat. Add half the oil. spoon in ¼ C of the batter for each pancake. Cook until bubbles form on top of each. Then flip and cook the other side.

Repeat with remaining oil and batter. Serve immediately.

NOTES : Cal 321.9g, Fat 2.8g, Carb 65.2g, Fib 11.1g, Pro 12.7g, Sod 186mg, CFF 7½%.

Recipe by: Prevention's Book of Home Remedies and Super-Healing Posted to Digest eat-lf.v097.n293 by Reggie Dwork <reggie@...> on Nov 18, 1997

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