| 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 |
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 |
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
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