Ragi Pancakes
Bringing back a grain rooted in history, these Ragi Pancakes are a wholesome take on a beloved breakfast classic. Ragi, or finger millet, has been cultivated in India for thousands of years and is prized for its rich fiber, iron, and calcium content. With a delicate nutty flavor, these pancakes combine the goodness of whole wheat, cinnamon, and jaggery for a naturally sweet and hearty dish. Perfectly soft yet satisfying, they pair wonderfully with fresh fruits, nuts, or a drizzle of honey, making them a delightful way to enjoy the time-honored benefits of this super grain.
“Soft, hearty pancakes with the goodness of ragi"
Prep Time
15 mins
Cook Time
7 mins
Serving Size
4
Ingredients
For the pancakes:
- 1 cup ragi flour (finger millet flour)
- ½ cup whole wheat flour (optional, for better texture)
- 1 tbsp jaggery powder or honey
- ½ tsp baking powder
- ½ tsp cinnamon powder
- 1 cup milk (or plant-based milk like almond/coconut)
- 1 tsp vanilla extract
- 1 tbsp flaxseed powder (optional, for extra fiber)
- 1 tbsp ghee or butter (for cooking)
For toppings:
- 2 tbsp pure maple syrup
- sliced bananas, berries, or chopped nuts
- 1 tbsp greek yogurt (optional, for extra protein)
Method
- In a bowl, mix ragi flour, whole wheat flour, baking powder, cinnamon, and flaxseed powder.
- Add jaggery powder/honey, milk, and vanilla extract. Mix until smooth. Let it rest for 5 minutes.
- Heat a non-stick pan and lightly grease it with ghee or butter.
- Pour a small amount of batter to form a medium-sized pancake.
- Cook on low-medium heat until bubbles appear, then flip and cook the other side.
- Repeat with the remaining batter.
- Stack the pancakes on a plate.
- Drizzle with pure maple syrup and top with bananas, berries, or nuts.
- Serve warm with Greek yogurt for extra protein.
