Indulge in healthy 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. These Ragi Pancakes are made without egg and yet are amazingly rich in natural sweet flavor and are soft and chewy. 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. They can be made savory too but then I would call them Ragi Cheela/ Dosa.
I am from a family who has been calculating nutrition and health quotients of foods from a long time. Thanks to my sister who is a food technologist and I learnt 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.
Why Would You Love This Recipe?
- Exotic flavors of Ragi flour and Banana
- Can be easily made Vegan
- Diabetic Friendly
- Totally Sugar free and healthy breakfast
- Gathers in no time.
- Make ahead for busy mornings!
- Super Easy Ingredients
- Best Baby homemade food
- Weight Loss Friendly
- The Best Ragi Pancakes Ever!
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. Ghee is a healthy fat and can be taken in moderate quantities.
- 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.
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.
Variations
- Vegan Ragi Pancake: Use coconut oil, coconut milk or almond milk in place of dairy milk and these ragi flour pancakes would be totally vegan.
- Savory Ragi Pancakes: These Ragi pancakes can be made savory by skipping bananas and adding onion, cilantro, green chilies along with salt and the milk shall be replaced by water. The same recipe can be used to make savory pancakes on flat pan or iron Tawa.
- Add another flavor: Add chocolate, vanilla or any other flavor to make these ragi pancakes more rich in flavor. Though, I loved them with just bananas.
- Add another fruit: While bananas work best for these pancakes, you may try any other fruit like berries, apple, or any other mash-able fruit.
Why Ragi is good for Diabetic Patients?
Ragi or Finger Millet is a super food in itself. Being most nutritious cereal, its rich in fiber and is gluten-free. It has been recognised as “Diabetic Food” by doctors. They recommend it to make it a part of daily diet. Its rich in proteins, dietary fibre, calcium, iron and low in fat. It maintains the glucose levels in the body, keeps you full for longer and reduces the hunger pangs. Source[1]
Can I have Ragi in grain form?
Yes. One can have ragi in grain or flour form. For Ragi porridge/ Daliya one may soak it in water and then roast it in a pressure cooker and have it as daliya or porridge by boiling.
Using as flour, one can make cheelas/ chapati or dosa. If you find it too dense or not very easy to use, you may mix it with wheat flour for dough and make chapatis or cheelas. There are several ratios given online. Honestly, I go by my instincts. Twice a week, I make the multi grain roti and I mix wheat flour, chickpea (Besan) flour and ragi all in same proportion and add salt , ajwain to make a nice dough.
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.
FAQ
Potassium and carb rich bananas are great for heart health and banana pancakes keeps you full for longer.
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.
Detailed Steps 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 healthy Ragi pancakes are ready! Top them with your choice of fruits and maple syrup!
How delicious and heavenly these Ragi pancakes look!!
Why don’t you try them and share your experience with me!!
You may also like-
- Eggless Pumpkin Muffins {Refined Sugar-Free and Healthy}
- Pumpkin Pancakes Without Eggs {Easy and Healthy}
- Pumpkin Patty Burger {Vegan, Healthy}
- Vegan Arrabiata Pasta {Creamy, Gluten Free}
- Low-Calorie Beetroot Soup {Vegetarian & Healthy}
- Mediterranean Chickpea Salad {Creamy, Vegetarian}
If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
Ragi Pancake Recipe | Ragi recipes for diabetic patients
Ingredients
- 1 medium ripe banana
- 1 cup ragi flour
- 1 cup Wheat flour
- 1 tsp cinnamon and cardamom powder
- 1.5 tablespoon Desi ghee
- 3/4 cup milk can adjust as per flour quality
- 1 tablespoon maple syrup optional can use caramel or honey for garnishing
- 1 tablespoon coconut milk
- 1/4 tsp 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 !!
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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