Chocolate Rye Banana Pancakes

Banana Bread is usually the best and easiest way to use very ripe bananas. That was until these Chocolate Rye Banana Pancakes crossed my path. Made with ripe bananas, dark rye flour, healthy oats and a spoonful of cocoa, these fluffy banana pancakes are not overly sweet, tastes delicious and are ready in a flash. Served with a dollop of yoghurt and some berries, they make for a quick and easy weekend breakfast with a boost of nutrients. Bonus is that any leftovers can be reheated in the microwave for a few seconds and make a great afternoon snack that’s not loaded with sugar.

Rye flour has a nutty flavour and adds another layer of flavour and texture. While it is not gluten free it is perceived to be more nutritious than a standard wheat flour. Rye flour is milled from rye kernels (also called rye berries) and rye is used in breads (think Scandinavia), beer and whiskey. It usually comes in 3 variations, white, medium and dark which is usually milled from the whole kernel making it a whole grain flour that is well suited for this style of pancake. King Arthur Baking has a great article on rye flour.

My Chocolate Rye Banana Pancakes recipe is based on a Rye and Banana recipe I saw on Great British Chefs. I tweaked it by reducing the sugar as the bananas are already sweet and added cocoa powder to the batter. Not only for a beautiful colour but the bittersweet flavour of dark chocolate is a great match with the nuttiness and slightly tangy flavour of the rye. The other addition was 50g of oats to add a boost of nutrients.

If you want to be fancy, add a dollop of tahini and a small drizzle of honey to the yoghurt to serve with the bananas. It makes for an even more delicious combination.

I hope you enjoy this recipe for Chocolate Rye Banana Pancakes.

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Chocolate Rye Banana Pancakes

Made with ripe bananas, dark rye flour, healthy oats and a spoonful of cocoa, these fluffy banana pancakes are not overly sweet, tastes delicious and are ready in a flash. Served with a dollop of yoghurt and some berries, they make for a quick and easy weekend breakfast with a boost of nutrients

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Ingredients

  

• 2 large bananas very ripe
• 1 egg large
• 150 ml milk
• 50 g butter melted
• 1 tsp vanilla extract
• 150 g dark rye flour
• 50 g oats
• 35 g soft brown sugar
• 1 tbsp cocoa powder
• 1 tsp baking powder
• half tsp salt
• half tsp cinnamon
• vegetable oil for frying

Instructions

 

• Use a fork to mash the bananas until smooth
• Add the egg, milk, melted butter and vanilla extract and whisk until combined
• Combine the flour, oats, sugar, cocoa, baking powder, salt and cinnamon then whisk into the wet mixture
• Place a non stick pan over high heat and add a drizzle of vegetable oil and swill around to coat a hot non stick pan
• Turn down the heat to medium and add use a quarter cup measure to scoop the batter and spoon into the pan
• Cook for 4 minutes then flip the pancakes onto the other side and cook for a few minutes more
• Serve warm with a dollop of yoghurt and fresh berries