Lately we have been eating pancakes for breakfast every Sunday morning. It is something we look forward to every week. We change up the recipe quite a lot; sometimes it’s American style, fluffy pancakes or banana pancakes, other times we make them Dutch style and sometimes I try to succeed at crepes, but my pans seems to dislike this, and turn our Sunday morning crepes into a crepe scramble. What doesn’t seem to change is the toppings though; we will always have maple syrup and fruits to top them with. Sometimes we add yogurt or chocolate sauce. It depends on what we feel like or whatever we have at home.
The other day I was talking with a friend about pancake traditions and came to the realisation that before moving to Denmark, I was actually used to eating pancakes for dinner, not breakfast. I am not sure if this is a Dutch tradition (Dutchies, help me out please?) but in my family, pancakes were usually served alongside soup on Saturday nights. And that doesn’t mean they were only savoury! Even though we did have savoury pancakes (topped with melted cheese or mushrooms for example) most times we would probably top them with Dutch pancake syrup (which is basically a sugary caramel syrup) and powdered sugar. Another favourite was berry jam or Nutella. Just talking about this makes me drool.
These days my pancake plates (or bowls) look a little bit healthier, especially since I like to start my mornings with healthy food. This pancake bowl and these pancakes are perfect for that! The pancakes are made with rye flour, but you can use any flour you want. I made them many times with buckwheat flour, which is still my favourite flavour, but I have a hard time finding buckwheat here in Denmark so rye it is (Danes love rye so no problem finding that!). I like to top them with any seasonal fruit I have on hand, but what really finishes them is a dollop of greek yogurt! Also, don’t forget the maple syrup.
Rye Pancake bowl
200 gram rye flour
350-450 ml plant milk (soy, almond, rice, oat, etc.)
Optional: 1 tsp vanilla powder and a pinch of sea salt
Any seasonal fruits (we used kiwi, red grapes and apple)
A few dollops of yoghurt
2 tbsp maple syrup, or more to taste
1 tbsp shredded coconut
Add the eggs to a bowl. Add in the rye flour and mix with the eggs. Add the milk while stirring until you have a nice pancake batter (start with 400 ml, and add more if you want a thinner batter).
Heat 1 tbsp of coconut oil in a pan. Add a big spoon of the batter and move the pan around to spread the batter. Cook for 3-4 minutes, turn around and cook for another 2-3 minutes until golden brown. Transfer to a plate and continue with the rest of the batter.
Prepare the fruit by peeling and cutting them into smaller pieces. When the pancakes are done, top them with the fruits, some yogurt, maple syrup and some shredded coconut.