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February 8, 2014

Barley Pancakes Recipe

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A great whole grain pancake! Top with berries, yogurt/cottage cheese for a complete meal.

Makes 10 servings

What you need:stacked cakes with fruit

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:

  1. In a medium sized bowl combine ingredients in order given.
  2. The batter will be thicker than other pancake batters—do not dilute.
  3. Ladle batter onto a hot (380 F.) griddle.
  4. 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.

Per serving:

(without berries)
Calories 146
Carbohydrates 27 g
Protein 6 g
Fat 2 g
Dietary Fiber 3 g

Thanks to Hamilton’s Barley Flour for this recipe.

Click here for a printer-friendly PDF

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Filed Under: Breakfast, Dessert, Feature Recipe, Featured Post, Healthy Recipes & Menus, Nutrition, Health & Wellness Topics Tagged With: barley pancakes, Berries, Breakfast, Calgary nutritionist, Fruit, pancakes

About Andrea Holwegner

President, Registered Dietitian, Counselling Practice Director & Professional Speaker

Andrea the "Chocoholic Nutritionist" is founder and president of Health Stand Nutrition Consulting Inc. since 2000. She is a professional speaker, media expert for the Dietitians of Canada and consultant to the food and restaurant industry for companies...Read more

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