Title: Barley pancakes with banana
 Categories: Breakfast, Low fat, Vegetarian, Want to try
      Yield: 4 Servings
 
  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
 
  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