Breaky Inspiration: Rye and banana pancakes (or pikelets) with vanilla yoghurt, strawberries and Manuka honey…

pancake banana rye pikelet

Rye and banana pancakes with vanilla yoghurt and manuka honey

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.

Heidi 2.5

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)
  1. Sift flour and baking powder into a large bowl. Stir in sugar and make a well in the centre.
  2. Whisk buttermilk (or milk), egg and 1/4 cup of water in a jug. Gradually pour into dry ingredients, whisking until smooth.
  3. Heat a large heavy-based frying pan over medium heat. Lightly coat with olive oil. Spoon 1/4 cup of batter into pan.
  4. Place the slices of banana into the wet batter, and press down slightly (see photo above to gauge how many)
  5. 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.
  6. 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)!

Rye and banana pikelets

These are a must try this weekend… go on!





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