Photo: Mariana Medvedeva
Barley Pancakes with Apricots
8 ingredients
5 min + 15 min
2
openrecipes
Sometimes, mostly always, simple is better. There are so many complicated cooking techniques that it's easy to get lost in the "I can't cook" mentality.
Estimated Nutrition (whole recipe, rough)
1474
Calories
35g
Protein
70g
Fat
180g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Barley | 1 cup cooked (157g) | 193 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Walnut | 1 walnut half (4g) | 26 |
| Apricot | 1 medium (35g) | 17 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup barley flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon walnut oil, melted butter, or coconut oil
- 1 tablespoon maple syrup
- 2 eggs
- ⅔ cup milk
- 2 ripe apricots
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By naturallyella ·
Recipe sourced from
openrecipes