Healthy Holiday Pancakes

by Judy Weaver
(Sahuarita, Arizona, USA)

These Wheat Barley Pancakes with Cranberry Syrup are perfect for a healthy Christmas breakfast.


A woman at my church gave me this recipe when I was first married. My kids loved them so much they wanted to make them every day. Our family likes to buy bulk foods, and try out different grains. I think it is great that the kids know where flour comes from. We've experimented and changed the recipe by adding other grains like corn, barley, millet, rice, buckwheat, and kamut.

We like this version. The syrup came about this Thanksgiving when I discovered after making pancakes that we were out of syrup, with little sugar in the house. My husband pulled out a can of cranberry sauce and said, "How about this?" We loved the result. This really is easy. Ingredients are easy to find in the bulk section of health food stores and some larger grocery stores.

Pancakes:

Put the first three ingredients in the blender and then blend on high for 2 minutes.
2/3 cup whole wheat kernals
1/3 cup whole barley (or pearled barley)
1 cup milk

Then add:
1/2 cup milk

Blend on high for 2 more minutes. Then add:
2 eggs
1 Tablespoon sugar or honey
1/2 teaspoon salt
1/4 cup oil

Blend on high for 2 more minutes. Finally add:
1 Tablespoon baking powder

Blend for a very brief time as the batter will begin to rise.

Fry on griddle. It makes enough for a small family of four.

Syrup:

1 can of jellied cranberry sauce
1 cup water
½ cup sugar

Place all ingredients in a small sauce pan. Mash cranberry sauce, and mix with a whisk. Heat on high until it just starts to bubble, keep whisking from time to time. Serve warm on top of pancakes.

*Add whip cream and top with chopped pecans for fun.

Comments for Healthy Holiday Pancakes

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Dec 15, 2009
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can't beat these!
by: Anonymous

I haven't tried the syrup but these are by far the easiest, tastiest and healthiest pancakes....thank you for sharing!!

Dec 13, 2009
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looks good
by: cream cheese cookies writer

rate mine you will like them

Dec 10, 2009
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Pancakes on the fly
by: Chelsea

I love these pancakes not only for the nutritional value but for the speed and simplicity in making them. My kids have made them with no help from me.

Dec 10, 2009
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Looks like a winner!
by: Jana

These pancakes look sooo good, I think I will try it this week. The cranberry syrup is sure to be a pleaser.

Dec 09, 2009
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re: nutritional facts
by: Judy

Hi Kyleigh,
Thanks for the suggestion. I called this recipe healthy because it uses the whole grain of wheat, freshly ground. Whole wheat has high levels of protein, fiber, iron, B vitamins, thiamin, niacin, magnesium, phosphorus, and zinc. Barley is rich in the nutrients niacin and iron.

I prefer whole wheat flour to white flour because, white flour has had the bran and germ layers removed to prevent spoilage. It is also bleached with chemicals and preservatives are added.

I prefer freshly ground flour, because within the first 24 hours after grinding, wheat has lost 45% of it's nutrients and by 72 hours it has lost 90%.

By blending the whole wheat you quickly get fresh whole wheat goodness with all of its nutrients.

Nutritional Profile for hard red spring wheat (based on ¼ cup dry grain)
Calories = 158
Total Fat = 1 g
Saturated Fat = 0.25 g
Cholesterol = 0 mg
Sodium = 1 mg
Carbohydrate = 32.75 g
Dietary Fiber = 5.75 g
Protein = 7.5 g
Contains Gluten

Nutritional Profile for barley (based on ¼ cup dry grain)
Calories = 163
Total Fat = 1 g
Saturated Fat = 0.25 g
Cholesterol = 0 mg
Sodium = 5.5 mg
Carbohydrate = 33.75 g
Dietary Fiber = 8 g
Protein = 5.75 g
Contains Gluten

Dec 09, 2009
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Nutrtion facts
by: Kyleigh

If you know it is healthy,why not find out and add the nutrition facts to this page?

Dec 14, 2009
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info
by: MG

Great nutrition info, a yummy, healthy snak.

Dec 13, 2009
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ok
by: Anonymous

they look ok
but i think you should have a little less syrup.

Dec 13, 2009
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your picture
by: Anonymous

your picture does not look to good

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