Recipe courtesy of GoBarley
Up your breakfast game with a delicious twist on classic pancakes – fluffy Barley Pancakes topped with maple yogurt! It’ll add an irresistible, creamy sweetness to these already scrumptious pancakes.
Barley Pancakes
Top these fluffy Barley Pancakes with maple yogurt to switch it up from the classic maple syrup and butter.
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Servings: 14 (4-inch/ 10 cm) pancakes
Ingredients
- 2 cups whole barley flour
- 2 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 egg, beaten
- 3 Tbsp canola oil
- 2 cups milk
Instructions
- In a medium bowl, combine barley flour, sugar, baking powder and salt. I
- n a smaller bowl, combine egg, oil and milk. Stir liquid mixture into the flour mixture just until combined.
- Ladle onto hot, lightly greased griddle. When bubbles appear and begin to break, flip over to brown other side.
Notes
Maple Yogurt Topping:
Combine 1/2 cup (125 mL) plain yogurt with 2 Tbsp (30 mL) maple syrup.
Â
Makes 1/2 cup (125 mL).
Nutrition Facts
Barley Pancakes
Serving Size
1 pancake and 1 3/4 tsp pf Maple Yogurt Topping
Amount per Serving
Calories
119
% Daily Value*
Fat
6
g
9
%
Saturated Fat
0.5
g
3
%
Cholesterol
16
mg
5
%
Sodium
149
mg
6
%
Potassium
84
mg
2
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
-19
g
-21
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.