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.
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.