Ragi banana pancakes are a wholesome, nutritious, egg-free breakfast dish made from ragi flour, ripe bananas, wheat flour, and other simple ingredients.
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Are you looking for a healthy and delicious breakfast option that will keep you energized throughout the day? Look no further than ragi banana pancakes! These pancakes are tasty and packed with the goodness of ragi (finger millet) and bananas.
Ragi flour, also known as finger millet flour, is a grain rich in fibre, protein, and essential minerals. Nutritious Rigi, when combined with bananas’ natural sweetness and nutrients, is a winning combination that’s both tasty and good for you.
My kids love these pancakes. They eat this with no complaints as a healthy breakfast in the morning or as a filling snack in the evening. This is also a great option to pack in the lunch box as a school snack. Takes just 10 minutes to put this together.
Why you will love this Eggless Ragi Banana Pancakes Recipe?
Easy to Make: The recipe for ragi banana pancakes is simple and requires no fancy ingredients or equipment.
Versatile: You can customize the ragi pancakes recipe by adding your favourite toppings or mix-ins, such as nuts, seeds, or spices.
Kid-Friendly: Children love the natural sweetness of bananas, making these pancakes a hit with the little ones.
Nutrient-packed: Ragi is a nutritional powerhouse, boasting high levels of calcium, iron, and fibre. Bananas add natural sweetness and a dose of potassium.
How to make Ragi Banana Pancakes?
Add ripened bananas to a blender jar and blend them well. To the mashed banana, add maple syrup, milk, and vanilla extract. Blend again to make a smooth paste.
Add the ragi flour, wheat flour, cardamom powder, salt and baking powder.
Blend again. Mix well to form a smooth batter.
Alternatively, you can add the bananas to a mixing bowl, mash them well, and add the rest of the ingredients one after the other, mixing them.
Add a little milk and adjust the consistency if the mixture is too thick.
Heat a flat pan/tawa on medium flame. Add ghee or butter.
Once the ghee or butter has melted, add a ladle of the ragi pancake batter to the center of the pan.
On a medium heat, cook for 2-3 minutes. You will start seeing bubbles on the top surface. Flip the pancake and cook again for 2 minutes on medium heat.
Serve the perfect pancakes with a drizzle of honey or your favourite fresh fruits topping.
Tips & Suggestions
Ripe Bananas: Ensure the bananas are ripe, as they will be sweeter and easier to mash.
Consistency: If the ragi pancake batter seems too thick, add more milk to achieve the desired consistency.
Customization: For extra flavour, feel free to add your favourite spices, such as cinnamon powder or cardamom, to the batter.
Serving Suggestions
Fresh Fruit: Serve the finger millet pancakes with fresh berries, bananas or other sliced fruits for a burst of freshness.
Nut Butter: Spread a dollop of almond or peanut butter between the ragi pancakes for added protein and flavour.
Chocolate and Honey: For a delightful treat, top the ragi pancakes with a spoonful of melted chocolate or Nutella and a drizzle of honey.
Frequently asked questions
You can prepare the batter and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking the pancakes.
Avoid adding whole wheat flour and make the pancake with only ragi flour to make this recipe gluten-free.
Absolutely! You can use non-dairy milk, such as coconut milk, almond milk or soy milk, to make these pancakes vegan-friendly.
Yes definitely. If your bananas are well-ripened and sweet, you do not have to add any additional sweetener. It is entirely optional.
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Recipe Card
Ragi Banana Pancakes | Eggless Finger Millet Pancake Recipe
Ingredients
- 1 cup Ragi Flour Finger Millet Flour
- 2 medium Bananas Ripened
- 2 tablespoon Wheat Flour
- ¼ teaspoon Salt
- ½ teaspoon Baking Powder
- ½ teaspoon Cardamom Powder
- 2 tablespoon Maple Syrup or any other sweetener, optional
- ½ cup Milk
- ½ teaspoon Vanilla Extract
- Butter or Ghee for cooking
Instructions
- Add ripened bananas to a blender jar and blend them well. To the mashed bananas, add maple syrup, milk, and vanilla extract. Blend again to make a smooth paste.
- Add the ragi flour, wheat flour, cardamom powder, salt and baking powder.
- Blend again. Mix the batter well.
- Alternatively, you can add the bananas to a mixing bowl, mash them well, and add the rest of the ingredients one after the other, mixing them.
- Add a little milk and adjust the consistency if the mixture is too thick.
- Heat a flat pan/tawa on medium flame. Add ghee or butter.
- Once the ghee or butter has melted, add a ladle of the ragi pancake batter.
- On a medium heat, cook for 2-3 minutes. You will start seeing bubbles on the top surface. Flip the pancake and cook again for 2 minutes on medium heat. Once cooked, remove from the pan.
- Serve the ragi pancake with a drizzle of honey, fresh fruit slices or some melted chocolate on top.