Rye and banana pancakes
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These delicious pancakes are reminiscent of toasty banana bread fresh out of the oven. With a fluffy, spongy texture due to the mashed banana and a lovely savoury flavour from the rye flour, these make a quick and delicious breakfast (and a great way of using up over-ripe bananas!)
First published in 2020
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Ingredients
Metric
Imperial
Pancakes
- 2 bananas, very ripe
- 1 large egg
- 150ml of milk
- 50g of butter, melted
- 150g of Doves Farm Organic Wholemeal Rye Flour
- 50g of soft brown sugar
- 2 tsp Doves Farm Baking Powder
- 1 pinch of ground nutmeg
- vegetable oil
Toppings
SAVE RECIPE
Method
1
Use the back of a fork to mash the bananas into a smooth paste, then whisk in the egg, milk and melted butter with a pinch of salt
2
Combine the flour, sugar, baking powder and nutmeg then whisk into the wet mixture
3
Place a large nonstick frying pan over a high heat and once smoking, add a generous drizzle of vegetable oil and swill around to coat the pan. Turn down the heat to medium and add a large tablespoon of batter – you should be able to fit around 3 pancakes in a regular-sized frying pan
4
Flip the pancakes after a couple of minutes and cook on the other side for a few more
5
Serve up warm with your choice of toppings
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