barley pancakes with banana

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 ¼ 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 7½%. Recipe by: Prevention's Book of Home Remedies and Super-Healing Posted to Digest eat-lf.v097.n293 by Reggie Dwork on Nov 18, 1997