Ragi Banana Pancakes | Eggless Finger Millet Pancake Recipe
Ragi banana pancakes are a wholesome, nutritious, egg-free breakfast dish made from ragi flour, ripe bananas, wheat flour, and other simple ingredients.
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.
Notes
Use ripened bananas for the best results.
This recipe makes 7 to 8 medium banana pancakes. The number may vary depending on the size of the pancakes you make.
Adding extra sweetener to the batter is optional. I added maple syrup, but you can also add honey, sugar, or jaggery powder.
You can use cinnamon powder instead of cardamom powder.
Dairy free milk substitutes like unsweetened coconut milk, almond milk can be used.
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