My chief helper Heidi loves pancakes (and yes… I happen to like them a bit too) . What’s not to love about them? If we can make them a little healthier there’s a bonus reason to LOVE them.
It’s become our Sunday morning ritual, only today we had them on Friday – because we can!
My wonderfully talented husband (who is brilliant in the kitchen) has always placed sliced banana in his pancakes. It is such a simple way to spice up a pancake with that sweet, caramelised (almost indulgent) banana flavour.
Today I tried making the pancakes with rye flour… and they were SO GOOD!
Heidi didn’t even notice when they were a little darker in colour, or the texture slightly more wholesome – which is amazing for my gorgeous 2.5 year who notices everything.
Rye and banana pancakes (or pikelets) with vanilla yoghurt, strawberries and Manuka honey
- 120g rye flour (health food shops are a great place to find this)
- 1.5 teaspoons Baking powder
- 2 teaspoons Raw sugar
- 3/4 cup Buttermilk or regular milk (whatever you prefer of have in the fridge)
- 1/4 cup water
- 1 Egg
- Olive oil
- 1/2 punnet Strawberries (trimmed and cut in 1/4)
- 1-2 Bananas sliced (depending on the size, and how much you put in each pancake!)
- Low-fat vanilla yoghurt
- Manuka honey (regular honey or maple syrup provides the same sweetness)
- Sift flour and baking powder into a large bowl. Stir in sugar and make a well in the centre.
- Whisk buttermilk (or milk), egg and 1/4 cup of water in a jug. Gradually pour into dry ingredients, whisking until smooth.
- Heat a large heavy-based frying pan over medium heat. Lightly coat with olive oil. Spoon 1/4 cup of batter into pan.
- Place the slices of banana into the wet batter, and press down slightly (see photo above to gauge how many)
- Once bubbles appear on surface, flip pancake over. Allow to cook for a further 2 minutes or until golden brown on both sides. Transfer to a plate. Repeat with the remaining batter.
- Divide pancakes among plates. Serve with strawberries, yoghurt and drizzle with Honey (or Maple syrup).
I usually have some left over batter, which I use to make pikelets placing one piece of banana in the middle of each – they’re a hit with the kids (even cold)!
These are a must try this weekend… go on!