Title: Barley Pancakes with Banana
Categories: Breakfast, Low fat, Vegetarian, Want to try
Yield: 4 Servings

1 1/3 c Whole-Wheat Flour; pastry
1 1/2 ts Baking Powder
3/4 c Barley; cooked
1/2 c Skim Milk
1/4 c Mashed Bananas
2 Egg Whites
2 tb Maple Syrup
1 ts Oil

In a medium bowl sift together the flour and baking powder. Stir together
the flour and baking powder. Stir in the barley.

In a small bowl whisk together the milk, banana, egg whites and maple
syrup.

Pour the milk mixture into flour. Combine quickly; don't over-mix.

Heat a well-seasoned cast-iron skillet or non-stick frying pan over
medium-high heat. Add half the oil. spoon in 1/4 C of the batter for each
pancake. Cook until bubbles form on top of each. Then flip and cook the
other side.

Repeat with remaining oil and batter. Serve immediately.

NOTES : Cal 321.9g, Fat 2.8g, Carb 65.2g, Fib 11.1g, Pro 12.7g, Sod 186mg,
CFF 7.5%.
Recipe by: Prevention's Book of Home Remedies and Super-Healing

Posted to Digest eat-lf.v097.n293 by Reggie Dwork on
Nov 18, 1997