Barley Pancakes With Banana
Fluffy barley pancakes with a hint of banana and maple syrup, perfect for a wholesome breakfast or brunch that appeals to both kids and adults alike.
Ingredients
Instructions
- In a medium bowl, sift together the whole wheat flour and baking powder.
- Stir in the cooked barley.
- In a small bowl, whisk together the skim milk, mashed banana, egg whites, and maple syrup.
- Pour the wet mixture into the dry ingredients.
- Combine quickly, being careful not to overmix.
- Heat a nonstick frypan or well-seasoned cast-iron skillet over medium-high heat.
- Add 1 teaspoon of oil to the pan.
- Spoon 1/4 cup of batter for each pancake into the pan.
- Cook until bubbles form on the top, then flip and cook until golden brown.
- Serve topped with fruit preserves, berries, or nonfat yogurt.
Tips & Substitutions
To enhance flavor, consider adding a pinch of cinnamon or nutmeg to the batter. If you don't have skim milk, any milk or milk substitute will work well. For a gluten-free option, you can swap whole wheat flour with a gluten-free flour blend. Make sure to use well-cooked barley for the best texture. Avoid overmixing to keep pancakes fluffy.
Serving Suggestions
These pancakes are delightful topped with fresh fruit, like sliced berries or banana, or a dollop of nonfat yogurt. They pair beautifully with fruit preserves for added sweetness. For a complete breakfast, serve alongside scrambled eggs or turkey bacon. You can also browse more American recipes to complement your meal.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them by placing parchment paper between pancakes and sealing them in a freezer bag. To reheat, pop them in a toaster or microwave until warmed through, ensuring they retain their fluffiness.
Nutrition & Diet Analysis (per serving)
Each serving of Barley Pancakes With Banana contains roughly 978 calories, with 17g protein, 44g carbohydrates, and 83g fat. It is an excellent source of protein (33% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 472mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole barley instead of cooked barley?
Using whole barley instead of cooked barley will not yield the desired texture in the pancakes. It's essential to cook the barley beforehand, as it needs to be tender and absorb moisture, contributing to a fluffy pancake consistency.
How can I make these pancakes vegan?
To make these pancakes vegan, substitute the egg whites with a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg white) and use a plant-based milk like almond or oat milk in place of skim milk.
What can I serve with these pancakes?
These pancakes can be served with a variety of toppings such as maple syrup, honey, or agave syrup. They also pair well with fruit salads, nuts, or even a sprinkle of granola for added crunch and nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).