Rating: 4 stars
1 Ratings
  • 1 star values: 0
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  • 4 star values: 1
  • 5 star values: 0

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.

Recipe by Health March 2002

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Beatriz Dacosta

Recipe Summary

Yield:
Serves 9 (serving size: 2 flapjacks)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

247 calories; calories from fat 29%; fat 8.2g; saturated fat 4.2g; mono fat 2.5g; poly fat 0.8g; protein 8.4g; carbohydrates 35.8g; fiber 3.5g; cholesterol 87mg; iron 1.6mg; sodium 434mg; calcium 116mg.
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