Barley Pancakes With Banana Recipe
Servings: 4
Ingredients
- 1 1/3 c. Whole-Wheat Flour pastry
- 1 1/2 tsp Baking Pwdr
- 3/4 c. Barley cooked
- 1/2 c. Skim Lowfat milk
- 1/4 c. Mashed Bananas
- 2 x Egg Whites
- 2 Tbsp. Maple Syrup
- 1 tsp Oil
Directions
- In a medium bowl sift together the flour and baking pwdr. Stir together the flour and baking pwdr. Stir in the barley.
- In a small bowl whisk together the lowfat milk, banana, egg whites and maple syrup.
- Pour the lowfat milk mix into flour. Combine quickly; do not over-mix.
- Heat a well-seasoned cast-iron skillet or possibly non-stick frying pan over medium-high heat. Add in half the oil. spoon in 1/4 C of the batter for each pancake. Cook till bubbles form on top of each. Then flip and cook the other side.
- Repeat with remaining oil and batter. Serve immediately.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 91 | |
| Calories from Fat 12 | 13% |
| Total Fat 1.33g | 2% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.03g | |
| Cholesterol 1mg | 0% |
| Sodium 487mg | 20% |
| Potassium 128mg | 4% |
| Total Carbs 18.59g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 8.69g | 6% |
| Protein 1.8g | 3% |
