Ragi Banana Pancakes

The Ragi supergrain is making a come back. Also called finger millet or nachni it was one of the staples prior to the 50’s. The amazing benefits of Ragi is it is a good source of calcium, is super abundant in polyphenols and dietry fibres, has a low glycemic index, good for diabetics and an excellent source of natural iron.

  • 1 cups mashed bananas + 1 whole banana sliced for garnishing
  • 1/2 cup ragi (finger millet) flour
  • 1/2 cup rice flour
  • 1/4 cup wheat flour
  • 1/4 tsp soda bicarb
  • 2 eggs
  • 1 cup butter milk
  • 1/2 cup walnuts (or as required)
  • Salt to taste
  • Ghee or oil as required


Sieve the flours together alongwith the soda bicarb and salt. Place the mashed bananas, eggs and butter milk in a bowl and whisk together. Gradually add the flours with the soda bicarb and salt and stir well to mix to a smooth batter. Add more butter milk if required, but keep the batter to thick pouring consistency.

Heat an 8″ inch pan till very hot, grease with 1/4 tsp ghee and pour 1 cup batter and swirl the pan so it spreads evenly. Lower the flame to medium. Cover and cook till bubbles appear on the surface and the sides turn lightly brown. Take 1/4 tsp ghee and smear on the sides and middle of the pancake. Turn and cook till the underside turns brown.

Remove to a plate. Serve hot topped with sliced bananas, walnuts and honey, maple syrup or simply spread with jam and enjoy for breakfast or a tea-time snack.

Powdered cinnamon or grated nutmeg may be sprinkled over the cooked pancake for added flavor.

1 Comment

  1. Pingback: MENU PLAN FOR LACTATING MOTHERS | My Cooking Diaries "CooklikeCecilia.com"

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