Baked Barley Potato Pancakes

Recipe courtesy of GoBarley

These Baked Barley Potato Pancakes are light and lacey, with a crisp exterior and satisfying chewy texture. Serve with sausages, applesauce and yogurt for breakfast, lunch or dinner!

Baked Barley Potato Pancakes#

These Baked Barley Potato Pancakes are light and lacey, with a crisp exterior and satisfying chewy texture.

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Course: Breakfast, Side Dish

Preparation: Bake

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 to 14 pancakes

Author: GoBarley

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Ingredients#

• 1 cup cooked pearl or pot barley
• 1 cup shredded yellow potato
• 1/2 cup shredded carrot
• 2 green onions, thinly sliced
• 2 Tbsp whole barley flour
• 1/2 tsp salt
• 2 eggs, beaten
• freshly ground black pepper, to taste
• cooking oil spray
• unsweetened apple sauce (optional)
• plain 2% yogurt (optional)

Imperial – Metric

Instructions#

• In a large mixing bowl, combine barley, potato, carrot and green onions. Toss with flour and salt. Stir in eggs and ground pepper.
• Spray a baking sheet thoroughly with cooking oil spray. Spoon 2 tbsp (30 mL) of mixture onto baking sheet and spread slightly to make a 2 inch (5 cm) pancake. Repeat with remaining mixture forming 12 to 14 pancakes.
• Bake for 7 to 8 minutes. Flip pancakes and continue baking for 7 to 8 minutes more, until golden and crisp. Serve immediately, topped with a spoonful of applesauce and yogurt,if desired.

Nutrition Facts

Baked Barley Potato Pancakes

Serving Size

 

1 pancake

Amount per Serving

Calories

52

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

0

g

0

%

Cholesterol

 

32

mg

11

%

Sodium

 

113

mg

5

%

Potassium

 

44

mg

1

%

Carbohydrates

 

10

g

3

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

2

g

4

%

* Percent Daily Values are based on a 2000 calorie diet.