Indulge in delicious breakfast by using this quick recipe of Ragi Banana Pancake made with Ragi flour (Finger Millet Flour) and topped with maple syrup and fruits of your choice. Trust me these are going to be a hit in your family!
Ragi Pancakes are sweet flat cakes made in a pan or Tawa using ragi flour, banana, milk and are made without eggs and sugar. They can be made savory too but then I would call them Ragi Cheela/ Dosa.
I am from a family who has been calculating the nutrition quotients of foods for a long time. Thanks to my sister, a food technologist, I learned a lot about nutrition from her notes and books. Knowing about several flours including Ragi was not a new thing to me.
Since my journey in Kitchen started later in my life, so Ragi recipes happened late too. Another popular Ragi recipe in my family is of Ragi Roti or Parathas.
Enjoy these eggless Ragi Banana Pancakes with maple syrup for a perfect start to your day!
Find Savory pancake recipes: Moong Dal Chilla, Mung Beans Pancake, Vegan Potato Pancakes
Find Popular Recipe from the blog: Eggless Pumpkin Pancakes
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Ingredients
- Ragi Flour: I have procured the Ragi flour or the nachni flour from the local grocery store. If you are not in India, you may get it from Indian stores located near to your area.
- Wheat Flour: I have used ragi and wheat flour in 1:1 ratio. Adding Wheat flour helped me create perfect pancakes. If you wish, you may skip it.
- Banana: The mashed ripe bananas work best for these pancakes. Since bananas are naturally sweet, I didn't feel any need to add extra sugar. Feel free to add sugar for your sweet tooth but then these pancakes won't be ideal for diabetics.
- Milk: I have used single toned mother dairy milk and little coconut milk.. For vegan pancakes, you may use coconut milk or almond milk.
- Pumpkin Spice: You may use cardamom powder or cinnamon spice if you don't have pumpkin spice.
- Ghee for Making pancakes: The secret ingredient of most of my recipes is GHEE. If you haven't tried it yet, trust me its worth trying once. Pls note Ghee is missing in the ingredients image.
- Baking Soda: is a leavening agent that helps create fluffy pancakes.
- Maple Syrup: Top the warm stack of ragi pancakes with drizzling maple or honey.
- Variations: You may add any other fruit like apple sauce or pumpkin puree. Try chocolate flavor for chocolate lovers.
How To Make Ragi Pancake
- Gather all the ingredients. In case you don't have banana or you don't wish to add it, you may simply add sugar. I had skipped sugar as I aimed to make it for diabetic people. Take the banana in a large bowl. Mash it with fork. If its ripened, it would be easily be mashed with two strokes.
2. Add cinnamon and cardamom powder. Then gently add Ragi Flour and mix gently. Add wheat flour. It would have a texture like bread crumbs. Keep mixing and adding milk gradually. I have added coconut milk also.
3. It should have a dropping consistency like a usual cheela batter (neither very thin nor very thick). Add baking soda and give a gentle fold and don't over mix it. Cover it for 10-15 min
4. Heat a tawa and apply some oil / ghee on it. I have used a ceramic non-stick tawa. Make sure that Tawa is hot and not cold or else batter would stick to it. Once hot, make flame on simmer. Take ladle full and spread it of a size like a poori . I had a large tawa so I could spread two at one go. Cover with lid and let them cook on simmer flame.
5. You shall notice few bubbles on the top side. That means bottom is almost done and we can reverse the pancake. Apply some ghee and flip it to cook from the other side. It would look dark brown as the ragi flour is darker in shade. Once done, gently pick them and make a stack of these pancakes.
6. The delicious and Ragi pancakes are ready! Top them with your choice of fruits and maple syrup!
Expert Tips for Making Perfect Pancakes
- The idea is to mix batter really well. Since we are not adding eggs, to make them soft and fluffy, we need to mix them gradually.
- So add sugar and butter / ghee in bowl and mix them till they are creamy (If you add sugar in this recipe).
- Since I have avoided sugar here, I had mixed banana with little ghee till it was creamy. Then add flour/ dry ingredients to it.
- Gradually add milk or other wet ingredients and beat them really good. Initially, it would be a very thick, then little thick and finally of pouring consistency. At that point add baking soda or powder else all the air would be freed in mixing the batter.
- Keep the batter at rest for 10-15 min before making the pancakes.
Recipe FAQs
Little babies can munch on these soft and mushy ragi banana pancakes post 6 months.
For busy mornings, make ahead the pancakes and heat them in oven or a toaster for a quick breakfast.
Stories from my Kitchen
I have learnt cooking skills from my mother-in-law and she was an amazing cook. The first time she taught me how to make a poori dough, I thought to myself that I will never be able to cook. Yeah it was tough.
Taking water in less quantity to get a tight dough was not an easy game for a novice like me.
She was sure that I would be an amazing cook. She showed positivity at a time when I cooked really bad. This is her positivity that made me what I am today. If you are new to cooking, don't lose heart. If you are not able to make anything right the first time, its not the end of your cooking journey. Rather its the beginning.
How delicious and heavenly these Ragi pancakes look!!
Why don't you try them and share your experience with me!!
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Ragi Banana Pancake Recipe- No Eggs
Ingredients
- 1 medium ripe banana
- 1 cup ragi flour
- 1 cup Wheat flour
- 1 teaspoon cinnamon and cardamom powder
- 1.5 tablespoon Desi ghee
- ¾ cup milk can adjust as per flour quality
- 1 tablespoon maple syrup optional can use caramel or honey for garnishing
- 1 tablespoon coconut milk
- ¼ teaspoon baking soda
Instructions
- Gather all the ingredients. In case you dont have banana or you dont wish to add it, you may simply add sugar. I had skipped sugar as I aimed to make it for diabetic people.
- Take the banana in a large bowl. Mash it with fork. If its ripened, it would be easily be mashed with two strokes.
- Add little milk to mashed banana and mix it really well.
- Add cinnamon and cardamom powder.
- Add Ragi Flour.
- Add wheat flour. It would have a texture like bread crumbs.
- Keep mixing and adding milk gradually.
- It should have a dropping consistency like a usual cheela batter (neither very thin nor very thick).
- Add a pinch of baking soda. Mix gently and cover it for 10-15 min.
- Heat a tawa and apply some oil / ghee on it. I have used a ceramic non-stick tawa. Make sure that Tawa is hot and not cold or else batter would stick to it. Once hot, make flame on simmer. Take ladle full and spread it of a size like a poori . I had a large tawa so I could spread two at one go.
- Cover them with a lid. Flame should be simmer.
- You shall notice few bubbles on the top side. That means bottom is almost done and we can reverse the pancake. Apply some ghee and flip it to cook from the other side.
- It would look dark brown as the ragi flour is darker in shade.
- Once done, gently pick them and make a stack of these pancakes.
- The ragi pancakes are ready.. Top them with your choice of syrup: caramel, honey or maple syrup. Enjoy !!
Video
Notes
- The idea is to mix batter really well. Since we are not adding eggs, to make them soft and fluffy, we need to mix them gradually.
- So add sugar and butter / ghee in bowl and mix them till they are creamy (If you add sugar in this recipe).
- Since I have avoided sugar here, I had mixed banana with little ghee till it was creamy. Then add flour/ dry ingredients to it.
- Gradually add milk or other wet ingredients and beat them really good. Initially, it would be a very thick, then little thick and finally of pouring consistency. At that point add baking soda or powder else all the air would be freed in mixing the batter.
- Keep the batter at rest for 10-15 min before making the pancakes.
| Nutrition Facts | |
|---|---|
| Serving size: 1 pancake | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 146 |
| % Daily Value* | |
| Total Fat 4.3g | 5% |
| Saturated Fat 2.5g | 12% |
| Cholesterol 6mg | 2% |
| Sodium 16mg | 1% |
| Total Carbohydrate 24.2g | 9% |
| Dietary Fiber 3.2g | 11% |
| Total Sugars 3.9g | |
| Protein 4.4g | |
| Vitamin D 0mcg | 1% |
| Calcium 44mg | 3% |
| Iron 1mg | 5% |
| Potassium 176mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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