Rye & Banana pancakes with Date Coconut Cream

These rye and banana pancakes work perfeclty on their own or with a spread of nut butter however for an amazing (and totally legal) treat try them smothered with date & coconut caramel sauce. 



1 cup rye flour
1 ripe banana - mashed
1 egg 
1 tsp baking powder
1/2 tsp vanilla extract 
180ml almond milk 

Date & Coconut Caramel 

50g Dates
100ml water 
60ml coconut milk or coconut cream 


1. Add the rye flour and baking powder to a bowl and mix 

2. In a separate bowl add the mashed banana, eggs, milk and vanilla extract 

3. Make a well in the centre of the dry ingredients and slowly add in the banana and milk mixture 

4. Whisk well until a smooth batter is formed 

5. Melt a small amount of coconut in a non-stick frying pan and add the pancake batter one spoon at a time - flip the pancakes when bubbles start to from on the surface 

Date & Coconut Caramel 
1. Add the dates and water to a small sauce pan and bring to the boil 

2. Once boiled turn down the heat and simmer for approximately 5 minutes 

3. Transfer the mix to a blender and add the coconut

4. Blitz until smooth then serve in a little bowl for dunking or drizzle over the pancakes 

Recipes created and inspired directly from the FITISM Kitchen.

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