A delicious combination of cereal, banana and a few more simple ingredients, this Ragi Banana Pancake is a healthy breakfast option to serve on a weekday. Drizzle a little honey or maple syrup on top. Try it!
Want to try a few more pancake recipes, then here are some of my favourites – Oreo Pancake, Funfetti Pancakes, Cereal Pancakes, Banana Oatmeal Pancakes, Orange Pancakes, Chocolate Chip Pancakes and Old Fashioned Pancakes.
About This Recipe
Ragi Banana Pancake (Finger Millet Banana Pancake) is a delicious combination of ragi 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.
Drizzle a little honey or maple syrup on top to serve for breakfast or brunch. Add a few banana slices with some crushed nuts for a nice crunch.
They are a hit among kids as well. It is a great way to add some nutrition into your kid’s diet.
Ingredients
Flour – It uses both whole wheat flour and ragi flour. You can also use all purpose flour instead of whole wheat flour. I prefer whole wheat, as it is much healthier alternative.
Banana – Use ripe bananas as they add a perfect sweetness in the pancakes.
Milk – I have added low fat milk, but you can add any milk of your choice. You can also go for almond milk to make it dairy free.
Eggs – It helps your pancakes to rise and become fluffy.
Honey – For that added sweetness! Skip it, if your bananas are sweet enough.
Vanilla Extract – Use a high quality one for the best flavour.
Others – You will also need baking powder, baking soda, salt and oil, which will add to its texture. Butter can also be used instead of oil to cook pancakes.
Ragi Health Benefits
Ragi is a great ingredient to include in your meals, if you are diabetic. It helps in controlling your blood sugar levels.
It is rich in dietary fibre, which keeps you filled for longer. Therefore, it is an apt choice to include in your weight loss diet.
It is considered really great for skin and hair.
It also improves bone strength and fights Anemia.
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 a foil.
They are also freezer friendly! Store them in a freezer safe ziplock bag with a parchment paper between each pancake and they will last for 3 months. Just thaw, warm and serve!
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 syrup or nut butters such as almond butter, peanut butter etc.
Granola is also a great addition for some crunch.
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Ragi Banana Pancakes Recipe
Ingredients
- ¼ cup Ragi Flour / Finger Millet Flour
- ½ cup Whole Wheat Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Ripe Banana (Mashed)
- 2 Eggs
- ½ teaspoon Vanilla Extract
- 2 tablespoon Honey
- ½ cup Low Fat Milk
- Oil for cooking
- Banana slices, almond and honey for drizzling on top
Instructions
- Mix ragi flour, whole wheat flour, baking powder, baking soda and salt in a bowl.
- Mix banana, eggs, vanilla extract, honey and milk in another bowl.
- Now mix liquid ingredients with the dry ingredients.
- Heat a non stick pan.
- Brush the pan with oil.
- Pour a ladle full of batter in the pan and cover and cook on low heat until slightly set from the top.
- Flip and cook from the other sides as well.
- Make all the pancakes in the same manner.
- Top with banana slices, almonds and honey.
- Serve warm.
