Barley Pancakes Recipe
A great whole grain pancake! Top with berries, yogurt/cottage cheese for a complete meal.
Makes 10 servings
2 cups Hamilton’s barley flour
2 tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
2 cups milk or buttermilk
2 eggs slightly beaten
How you prepare:
- In a medium sized bowl combine ingredients in order given.
- The batter will be thicker than other pancake batters—do not dilute.
- Ladle batter onto a hot (380 F.) griddle.
- When bubbles pop and edges appear dry, turn to brown the other side.
Blueberry Pancakes: Add 1/2 tsp. cinnamon to the flour mixture and stir 1 cup frozen or fresh blueberries into the batter.
Carbohydrates 27 g
Protein 6 g
Fat 2 g
Dietary Fiber 3 g
Thanks to Hamilton’s Barley Flour for this recipe.
About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocoholic Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more