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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Servings: 12 to 14 pancakes
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)
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.