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Barley Pancakes
Makes about 16 3-inch pancakes
1
cup
barley flour
1/2
teaspoon
baking soda
1/4
teaspoon
salt
1 1/4
cups
soy- or rice milk
1
tablespoon
maple syrup
1
tablespoon
vinegar
1 1/2
teaspoons
canola oil
1
vegetable oil spray
In a medium bowl, stir together flour, baking soda, and salt. In small bowl, stir together non-dairy milk, syrup, vinegar, and oil. Combine the two mixtures and stir to mix.
Heat a non-stick skillet or griddle. Lightly coat cooking surface with vegetable oil spray. Pour small amounts of batter onto the heated surface and cook for 1 to 2 minutes, or until the edges are dry and the tops bubble. Turn carefully with a spatula and cook the second side for about 1 minute, or until golden brown.
Per pancake
- Calories: 50
- Fat: 0.9 g
- Saturated Fat: 0.1 g
- Calories from Fat: 16.2%
- Cholesterol: 0 mg
- Protein: 1.6 g
- Carbohydrates: 9.1 g
- Sugar: 1.4 g
- Fiber: 1.1 g
- Sodium: 88 mg
- Calcium: 27 mg
- Iron: 0.5 mg
- Vitamin C: 0.1 mg
- Beta Carotene: 0 mcg
- Vitamin E: 0.4 mg
Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
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