Barley Pancakes Breakfast

Makes about 16 3-inch pancakes

1 cup barley flour
¹/₂ teaspoon baking soda
¹/₄ teaspoon salt
1 ¹/₄ cups soy- or rice milk
1 tablespoon maple syrup
1 tablespoon vinegar
1 ¹/₂ teaspoons canola oil
1 vegetable oil spray

In a medium bowl, stir together flour, baking soda, and salt. In small bowl, stir together non-dairy milk, syrup, vinegar, and oil. Combine the two mixtures and stir to mix.

Heat a non-stick skillet or griddle. Lightly coat cooking surface with vegetable oil spray. Pour small amounts of batter onto the heated surface and cook for 1 to 2 minutes, or until the edges are dry and the tops bubble. Turn carefully with a spatula and cook the second side for about 1 minute, or until golden brown.

Per pancake