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Barley Flour Pancakes Recipe

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Summary

Difficulty LevelEasyHealth IndexHealthy

CuisineAmericanCourseBreakfast

TasteSweetMethodBrowned

DishPancakeVegetarianLacto Ovo Vegetarian

Main IngredientBarleyInterest GroupEveryday

HealthyLow Fat

Ingredients

	Dry yeast	4 Teaspoon
	Lukewarm water	1⁄2 Cup (8 tbs)
	Honey	2 Tablespoon
	Eggs	2
	Yogurt	1 Cup (16 tbs)
	Barley flour	1 Cup (16 tbs)
	Oil	2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1207 Calories from Fat 447

% Daily Value*

Total Fat 51 g77.8%

Saturated Fat 12.4 g61.8%

Trans Fat 0 g

Cholesterol 452.3 mg150.8%

Sodium 265.9 mg11.1%

Total Carbohydrates 154 g51.3%

Dietary Fiber 19.2 g76.8%

Sugars 37.1 g

Protein 44 g87.4%

Vitamin A 14.2% Vitamin C 2.2%

Calcium 39.2% Iron 52%

*Based on a 2000 Calorie diet

Directions

Soften yeast in lukewarm water.
Stir in honey and set aside for 5 minutes.
Blend together eggs and yogurt and add to yeast mixture.
Then add flour and oil.
Leave batter in a warm place for 20 minutes.
Ladle batter onto a hot, oiled griddle or skillet and cook until browned and puffy.
Turn pancake and cook until the second side is nicely browned.
Serve with honey or maple syrup.

Comments

Comments: 2 | Add a Comment

M says :

The pancak breaks down when I try to turn it please advise

Posted on: 2 February 2012 - 4:16pm

Samina Tapia says :

Hi M, if you are not allergic to gluten, you can add a little flour to the batter to help bind the pancakes or reduce the amount of yogurt so that the batter is not too runny. I would advise you to make the pancakes smaller rather than making big ones and use two pancake turners to flip them.

Posted on: 3 February 2012 - 4:17am