The babe is learning the art of spoon-handling. It makes sense to give her as many opportunities as possible to sharpen her skill, so for breakfast, I usually alternate between various hot cereals, such as oatmeal, quinoa, and millet, and mix them with various fruits, such as banana, blueberries, and applesauce. Well, this morning, I decided to shake things up a bit. Working within the restrictions of her current diet, and pulling from a fridge and pantry which were about as empty as they’ve ever been, I had very little to inspire me. But the result was pleasing to the whole family: Apple Barley Pancakes.
Apple Barley Pancakes
- 1/2 cup barley flour
- 1/2 tsp baking powder
- pinch each of nutmeg and cinnamon
- 2 egg yolks
- 1 tbsp filtered water
- 1/4 cup rice milk
- 2 tbsp pure unsweetened applesauce
- olive or coconut oil, for cooking
In a small bowl, mix dry ingredients.
In a second small bowl, whisk egg yolks with water until frothy. Add rice milk and applesauce and whisk again until well combined.
Add wet ingredients to dry and stir quickly until just mixed. There should be loads of tiny bubbles on top. Let batter sit 5 to 10 minutes, while pan heats.
Brush the pan with a small amount of oil. Use approximately 1/4 cup of batter for each pancake and cook over medium heat for five minutes. Turn when edges are starting to dry. Cook 1-2 minutes longer. Makes approx 1/2 a dozen 3 inch pancakes.
The babe will enjoy picking up the pancakes and eating them plain. When baby gets older, you can try spreading with a little bit of pure unsweetened apple butter. There is no need to introduce butter or maple syrup.
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