- 1 cup (250 mL) whole barley flour
- 1 tbsp (15 mL) granulated sugar
- 1 tsp (5 mL) baking powder
- ¼ tsp (1 mL) baking soda
- ¼ tsp (1 mL) salt
- ¾ cup (175 mL) buttermilk
- 1 egg
- 1 tbsp (15 mL) canola oil
In a medium bowl, mix barley flour, sugar, baking powder, baking soda and salt. In another bowl, lightly beat buttermilk, egg and canola oil. Add liquid mixture to dry ingredients, stirring just until dry ingredients are moistened. Let stand 5 minutes. Ladle onto a hot, lightly oiled nonstick skillet. Cook, flipping the pancakes to lightly brown both sides. Serve immediately or keep warm until ready to serve with desired toppings.
Makes 8 (4 inch / 10 cm) pancakes.
Nutritional Information (per pancake): Calories: 88; Protein: 2 g; Carbohydrate: 13 g; Fibre: 2 g; Sugars: 3 g; Fat: 5 g; Saturated Fat: 0.5 g; Trans Fat: 0 g; Cholesterol: 25 mg; Sodium: 189 mg; Potassium: 40 mg