Whole Grain Pancakes + strawberries

More sharing options

Share on Twitter

Be the first to
rate this recipe!

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 83.9

Total Fat: 3.6 g
Cholesterol: 0.0 mg
Sodium: 156.2 mg
Total Carbs: 11.1 g
Dietary Fiber: 2.4 g
Protein: 1.3 g

View full nutritional breakdown of Whole Grain Pancakes + strawberries calories by ingredient

Introduction

modified from "Allergy Self-Help Cook Book", Marjorie Hurt Jones, R.N. (I omitted soy milk for water, substituted barley flour for spelt flour and olive oil for vegetable oil)

not your regular pancakes! these are very sturdy and filling. I added the strawberries to the original recipe modified from "Allergy Self-Help Cook Book", Marjorie Hurt Jones, R.N. (I omitted soy milk for water, substituted barley flour for spelt flour and olive oil for vegetable oil)

not your regular pancakes! these are very sturdy and filling. I added the strawberries to the original recipe

Number of Servings: 12

Ingredients

1.5 Cups Barley Flour

1 tsp baking soda

1 tsp cream of tartar

1/4 tsp salt

1-1/2 Cups water

3 tbsp olive oil

1-2 tsp maple syrup (optional)

1 cup sliced strawberries

Directions

Makes 12 servings

from "Allergy Self-Help Cook Book", Marjorie Hurt Jones, R.N.:

Preheat a non-stick griddle or large skillet
In a large bowl, whisk the flour, baking soda, crean of tartar and salt.
In a 2-cup measure, combine the water, and oil (and maple syrup if using). Pour into flour mixture, and whisk until just combined. Don't beat or overmix.
Dropp by spoonfuls (2 per cake) onto the skillet. Cook until the tops are bubbly and edges are brown. Turn and cook until light brown.

Number of Servings: 12

Recipe submitted by SparkPeople user CARLA0716.