Ragi Banana Pancakes (Finger Millet Banana Pancakes) is a healthy breakfast option made using simple ingredients. Serve these with a drizzle of honey or maple syrup and your favorite pancake toppings.
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About Ragi Banana Pancakes
Ragi Banana Pancakes (Finger Millet Banana Pancakes) is a delicious combination of ragi flour (finger millet flour), whole wheat flour, mashed ripe bananas, and a few other simple ingredients. It is super healthy, easy to make, and gets ready to serve in just 15 minutes.
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 any of your favorite toppings.
Here are some more pancake recipes that you may like
- Mexican Tres Leches Pancakes
- Egg White Pancakes
- Oreo Pancakes
- Cereal Pancakes
- Banana Oatmeal Pancakes
- Orange Pancakes
- Old Fashioned Pancakes
- Gingerbread Pancakes
Ingredients
Flour – This recipe uses both whole wheat flour and ragi flour (finger millet flour). Ragi has many health benefits. Read about them here.
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 these dairy-free, use plant-based milk like almond milk, soy milk, coconut milk, etc.
Eggs help the pancakes to rise and become fluffy. Replace eggs with ¼ cup plain yogurt to make these eggless.
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.
How To Make Ragi Banana Pancakes
Mix
- ¼ cup ragi flour
- ½ cup whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
in a large mixing bowl.
Mix
- ½ cup mashed ripe banana
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 tablespoon honey
- ½ cup low-fat milk
in another medium mixing bowl.
Now pour the liquid ingredients over the dry ingredients and mix until combined. Do not overmix.
Heat a non-stick pan over medium heat.
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.
Frequently Asked Questions
Yes, replace whole wheat flour with any gluten-free flour of your choice.
Serving Suggestions
Ragi Banana Pancakes can be served for breakfast or brunch with a generous drizzle of maple syrup or honey with some sliced bananas and crushed nuts (almonds, walnuts, or pecans).
You can also serve other fruits such as kiwi, berries, mango, etc.
You can also serve it with Nutella, chocolate sauce, or nut butter such as almond butter, peanut butter, etc.
Granola is also a great addition to add some crunch.
Storage Suggestions
Ragi Banana Pancakes taste the best when served right out of the pan. Leftovers can be stored for about a week in the refrigerator, either in an air-tight container or covered in foil.
They are also freezer-friendly! Store them in a freezer-safe ziplock bag with parchment paper between each pancake and they will last for 3 months. Just thaw, warm, and serve!
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Recipe Card
Ragi Banana Pancakes Recipe (Finger Millet Banana Pancakes)
Ingredients
- ¼ cup ragi flour (finger millet flour)
- ½ cup atta (whole wheat flour)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup mashed ripe banana
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 tablespoons honey
- ½ cup low-fat milk
- oil for cooking
Instructions
- Mix ragi flour, whole wheat flour, baking powder, baking soda, and salt in a large mixing bowl.
- Mix mashed banana, eggs, vanilla extract, honey, and milk in another medium mixing bowl.
- Now pour the liquid ingredients over the dry ingredients and mix until combined. Do not overmix.
- Heat a non-stick pan over medium heat.
- 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.
Avih
excellent – kids love it and it’s healthy!
Surbhi Kumar
Is there a substitute for whole wheat flour? Can I use oats flour?
Neha Mathur
Yes, you can use any flour o your choice in this recipe.
Rohini Kaul
I have used this recipe many times and the family loves how the pancakes turn out. Definitely a must try. Everyone including the adults love these delicious pancakes
Sanjana Bharti RV 206
Nice recipe and became easier to handle ragi flour
I sprinkled moringa powder on top . Great taste.i did not use banana.
Neha Mathur
Good to know!
Paridhi
My daughter is 3 years old. Is it safe to give baking powder n baking soda to her..??
Neha Mathur
Yes, I think so. But if you are confused, please consult your doctor.
Vidhi Menghani
Hey can we make this without using wheat flour? My daughter is gluten intolerant. What else can b used instead of wheat flour?
Neha Mathur
Yes sure. Use any gluten free flour in place of wheat flour.
Leviginzai27
Hi
How many pancakes does this recipe make
Neha Mathur
8-10 pancakes.
Jessica
Thank you for the recipe. Can whole ragi be used directly? I washed the ragi. Shall i blend it with liquid ingredients? SHould ragi be soaked?
Neha Mathur
Hi Jessica, it’s best to use ragi powder in this recipe. Ragi grain should be sprouted first before you grind it to get its maximum benefits.
Alli
I read about ragi being given to young children because of its high nutritional value and have been looking for ways to feed it to my little one. This is perfect!
Neha Mathur
Nice 🙂
tejaswini chile
Thanks for this recipe it’s a really healthy option for person like me who is health freak nowadays and for my father who has diabetic issues. And thank you again for these easy and healthy recipes helping in this quarantine situation.
Neha Mathur
I am glad that you are liking the recipes 🙂
V SEKAR
Can i add bajra flour instead of wheat?
Neha Mathur
Yes sure, you can.
Vijayalakshmi
It is very interesting recipe
Neha Mathur
Thanks 🙂