These sweet pancakes are my go to treat on the weekend. It took me a while to work out how long to leave them on the hob, as the bananas make them caramelise (read burn) really quickly!
2 tbsp rye flour
2 tbsp granola (oats, sultanas, flaxseed, mixed nuts)
butter (for frying)
frozen fruit (defrosted, of course!)
Put the pancake ingredients into the mixer and mix thoroughly. The mixture should appear thick (doesn't easily drip off a spoon). Transfer the mixture to a measuring jug, I find this the easiest way of pouring the mixture into a pan to fry.
Add a small amount (stamp sized) of butter to a non-stick frying pan and make sure it reaches all parts of the pan - you don't want your pancakes to stick! Use a medium-low heat under the frying pan.
Pour your pancake mixture into the centre of the pan until it reaches approx. 10cm in diameter. Using the pan (tipping it), move the mixture around so that it flattens into a pancake shape. Fry for 1-2 minutes before flipping over to the other side. Fry for another minute and then place on a plate in the oven. The oven should be at 100 degrees to keep the pancakes warm. Continue with the rest of the mixture, and you should have 4 lovely pancakes.
Add the fruit and yoghurt to serve. If you really want to sweeten these up, add some honey or maple syrup ... just a splash (1 tbsp), as these contain lots of sugar.