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baked-barley-potato-pancakes

Baked Barley Potato Pancakes

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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

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

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.

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