Barley flour, along with whole wheat flour, oats and stone-ground cornmeal provide the four grains in these hearty breakfast pancakes. One serving will have you well on your way to meeting your recommended intake of fiber for the day.
1 cup barley flour
1/2 cup whole-wheat flour
1/2 cup regular oats
1/2 cup stone-ground yellow cornmeal
1 1/2 teaspoons baking soda
1 teaspoon baking powder
Dash of salt
2 1/2 cups nonfat buttermilk
1/4 cup maple syrup
1/4 cup butter, melted
3 large egg yolks
3 large egg whites
How to Make It
Lightly spoon barley flour and wheat flour into dry measuring cups; level with a knife. Combine barley flour, wheat flour, and next 5 ingredients (through salt) in a large bowl; stir with a whisk.
Combine buttermilk, maple syrup, butter, and egg yolks in a bowl; stir with a whisk. Add buttermilk mixture to flour mixture, stirring until combined.
Beat egg whites with an electric mixer at high speed until stiff peaks form (do not overbeat). Fold egg whites into batter. Spoon about 1/3 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn flapjacks when tops are covered with bubbles and edges are cooked.
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I liked these a lot. Although I ended up with only 14, they had an interesting, "grainy" texture and were much lighter than the usual dense (but hearty) whole-grain pancakes I make. I had only "light" buttermilk (not fat-free) and so in addition to switching to oil instead of butter, I used only 1 tbsp. I also cut back on the syrup just a bit, using only 3 tbsps. They did have a slight "chemical" flavor, so in the future I might cut back on the leavening or undermix the batter a bit. I will keep this recipe on file and would definitely serve these to company. Next time I might mill some popcorn for the cornmeal, and/or use a fruit topping in place of butter and maple syrup.
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