Barley Buttermilk Pancakes
Delicious and good for you, barley and buttermilk pancakes are a fresh take on an old classic.
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Servings: 8 servings
Ingredients
- 1 cup whole barley flour
- 1 Tbsp granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk
- 1 egg
- 1 Tbsp canola oil
Instructions
- In a medium bowl, mix barley flour, sugar, baking powder, baking soda and salt.
- In another bowl, lightly beat buttermilk, egg and canola oil. Add liquid mixture to dry ingredients, stirring just until dry ingredients are moistened. Let stand 5 minutes.
- Ladle onto a hot, lightly oiled nonstick skillet. Cook, flipping the pancakes to lightly brown both sides. Serve immediately or keep warm until ready to serve with desired toppings.
Nutrition Facts
Barley Buttermilk Pancakes
Serving Size
1 pancake
Amount per Serving
Calories
88
% Daily Value*
Fat
5
g
8
%
Saturated Fat
0.5
g
3
%
Cholesterol
25
mg
8
%
Sodium
189
mg
8
%
Potassium
39
mg
1
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.