| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetarian | Breakfast, Low fat, Vegetarian, Want to try | 4 | Servings |
INGREDIENTS
| 1 1/3 | c | Whole-Wheat Flour, pastry |
| 1 1/2 | t | Baking Powder |
| 3/4 | c | Barley, cooked |
| 1/2 | c | Skim Milk |
| 1/4 | c | Mashed Bananas |
| 2 | Egg Whites | |
| 2 | T | Maple Syrup |
| 1 | t | Oil |
INSTRUCTIONS
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 <reggie@reggie.com> on Nov 18, 1997
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 188
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: <1mg
Sodium: 228mg
Potassium: 201.5mg
Carbohydrates: 38g
Fiber: 5.9g
Sugar: 8.8g
Protein: 6.6g