Yield: 4 Servings
|1⅓ cup||Whole-Wheat Flour; pastry|
|1½ teaspoon||Baking Powder|
|¾ cup||Barley; cooked|
|½ cup||Skim Milk|
|¼ cup||Mashed Bananas|
|2 tablespoons||Maple Syrup|
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