Ragi Banana Pancakes Recipe Finger Millet Pancakes

on Apr 04, 2022, Updated Oct 18, 2023 Here are some more pancake recipes that you may like: Mexican Tres Leches Pancakes, Egg White Pancakes, Oreo Pancakes, and Mini Cereal Pancakes.

About Ragi Banana Pancakes

Ragi Banana Pancakes (Finger Millet Banana Pancakes) are a delicious combination of ragi flour (finger millet flour), whole wheat flour, mashed ripe bananas, and other simple ingredients. They are healthy, easy to make, and ready to serve in just 15 minutes. My dad is diabetic, so I tried making these for him. I also tried an eggless version once but it was too dry for our liking, so I am sticking to this recipe with eggs. These pancakes are loaded with nutrients and are a great breakfast option for kids. Drizzle them with honey or maple syrup and top with sliced bananas and crushed dried nuts. You can also top them with other fresh fruits, whipped cream, or your favorite toppings. Nutella, chocolate sauce, or nut butter, such as almond and peanut butter, are some more topping options.

Storage Suggestions

Banana Ragi Pancakes taste best when served right out of the pan. Leftovers can be stored in the refrigerator for about a week in an airtight container or covered in foil. Banana – Use ripe bananas as they add a perfect sweetness to the pancakes. Milk – I have used low-fat milk, but you can use any milk of your choice. To make this dairy-free, use plant-based milk like almond, soy, coconut, etc. Eggs help the pancakes rise and become fluffy. To make these eggless, replace the eggs with ¼ cup plain yogurt. Honey gives that perfect sweetness. Vanilla Extract – Use a high-quality one for the best flavor. Others – You will also need baking powder, baking soda, salt, and oil. You can replace oil with butter to cook the pancakes.

¼ cup ragi flour ½ cup whole wheat flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt

Mix the following ingredients in another medium mixing bowl.

½ cup mashed ripe banana 2 large eggs ½ teaspoon vanilla extract 2 tablespoon honey ½ cup low-fat milk

Brush the pan with oil. Pour a ladle full of batter into the center of the pan. Cover the pan with a lid and cook until bubbly and slightly set from the top. Flip the pancake using a silicon spatula and cook from the other sides as well. Remove on a plate. Make all the pancakes in the same manner. Top with banana slices, almonds, and honey. Serve warm. They are also freezer-friendly! Store them in a freezer-safe ziplock bag with parchment paper between each pancake, and they will last for three months. Just thaw, warm, and serve!