Ragi & Banana Pancakes (No Sugar)
Ingredients
• Ragi flour (finger millet flour) – 1 cup
• Ripe bananas – 2 medium (well mashed)
• Milk (cow’s milk or plant-based) – ½ cup (adjust as needed)
• Baking powder – ½ tsp
• Cinnamon powder – ¼ tsp (optional, for flavor)
• Vanilla essence – ½ tsp (optional)
• Ghee or butter – 1 tbsp (for batter) + extra for cooking
• Honey or maple syrup – for drizzling
• Chopped nuts (almonds, cashews, walnuts) – 2 tbsp (optional, for crunch)
Method
- Mash the bananas
o Peel and mash ripe bananas in a bowl until smooth and lump-free.
2. Prepare the batter
o Add ragi flour, baking powder, cinnamon powder, and mix well.
o Pour in milk gradually and whisk to form a thick but pourable batter.
o Add vanilla essence and 1 tbsp melted ghee/butter for extra softness.
3. Cook the pancakes
o Heat a non-stick pan or tawa and lightly grease it with ghee.
o Pour a ladleful of batter, gently spreading into a small round pancake.
o Cook on low-medium flame until bubbles form on top. Flip and cook the other
side until golden brown.
4. Repeat the process
o Make 6–8 pancakes from the batter.
5. Serve with toppings
o Stack pancakes on a plate, drizzle honey or maple syrup, and garnish with
sliced bananas or nuts.
Serving Suggestions
• Best served warm with a drizzle of honey and fresh fruit slices.
• Can be packed in kids’ tiffin boxes with a small fruit cup.
• For a dessert twist, top with a dollop of Greek yogurt and dark chocolate chips.
Agrinests Tip for Customers
• For babies/toddlers: Skip baking powder and keep pancakes soft by adding a little
extra mashed banana.
• For weight-watchers: Replace milk with almond milk and drizzle only with honey or
avoid toppings completely.
• For protein boost: Add 1 tbsp peanut butter into the batter before cooking.