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.