Rye Pancakes

Revisit this classic pancake recipe by replacing wheat with rye!

Preparation

10 minutes
Cooking

30 minutes
Yield

15 to 20 pancakes
Key ingredient(s) in this recipe
- Rye

Good to know

The pancakes need to be kept small, as suggested in the recipe, otherwise they may break up when being flipped!
For a completely plant-based version, use a vegan egg (15 mL ground flaxseed soaked for 5 minutes in 45 mL water) and a plant-based drink.
This recipe is ideal for salvaging bananas that are very ripe; it would even work with thawed ripe bananas, if they are well drained!
Cooking with oil or butter can greatly change the taste you're used to. For a smooth transition, start with butter, if that is what you usually use, but then try using canola oil next time!
The pancake batter can be kept in the fridge overnight if needed, but it puffs up better when baked if used immediately.
Given that some of the fruit and condiments that may be quite sweet, the sugar in the recipe can perhaps be omitted. You could use them for either savoury dishes (like blini, for example) or sweet ones. Genius!
To save even more, the best trick would be to avoid waste! Store your rye flour in the freezer and/or buy it in bulk as you need it.

Source: recipe inspired by ‘Les douze farines de Kim Boyce’, revisited by Amélie Parenteau, nutritionist for Équiterre

1

500 ml (2 cups) whole rye flour
2

30 ml (2 tbsp) sugar
3

10 ml (2 tsp) baking powder
4

2.5 ml (½ tsp) salt
5

15 ml (1 tbsp) canola oil
6

300 ml (1 1/4 cup) milk or plant-based beverage
7

1 egg
8

2 apples, grated (or 2 bananas, mashed with a fork)

To make the pancakes even more tasty and delicious, you could try melting honey with butter in a bain-marie, in whatever proportions you like. Simply pour this hot mixture over the pancakes (it will set as it cools). Delicious!

Related recipes

See all

Spelt Crepes

For even more delicious crêpes!

Breakfast

Key ingredients

Dessert