Ragi or fingermillet was the first millet introduced to my son after his Annaprashan , and am sure I am not the only one to do so! Traditionally sprouted ragi powder porridge is given to babies in India after 6 months of age. My son developed a liking for this wonder millet and since then I’ve been discovering new ways of using it. One such recipe is this one for Ragi Banana Pancakes that are great for toddlers to eat on their own!
Ragi Banana Pancakes for Toddlers
Ingredients:
- 1 ripe banana
- 1/2 cup Ragi Flour
- 1/2 cup whole wheat flour
- 2 tablespoon Ghee to drizzle on the pan cakes
- Warm water or butter milk as required to make the batter.
Instructions:
1. Peel and mash a ripe banana using a fork in a clean container.
2. Sieve whole wheat flour and ragi flour in a mixing bowl. Mix the flours well with a spatula. Add mashed banana to the flour and blend well.
3. Add warm water or buttermilk to the mixture to make the pan cake batter. Let it rest for few minutes on the counter.
4. Heat a non-stick skillet over medium flame. Drizzle some ghee on the pan.
5. Take ladle full of the batter and pour at the center of the pan. Do not spread the batter to thin.
6. Cover the pancake and let it cook for 1-2 minutes. Flip and cook the other side as well.
7. Repeat until all batter is used up. Serve the ragi banana pancakes warm, with some homemade dates syrup.
One of the best things about this Ragi Banana Pancakes recipe is that it doesn’t use artificial sweeteners or baking powder. The bananas add a natural sweetness and also make the pancakes soft. I’d recommend trying this out for your picky eater too – there’s a lot of nutrition packed into a single dish!
- 1 ripe banana
- ½ cup Ragi flour
- ½ cup whole wheat flour
- 2 tablespoon Ghee to drizzle on the pan cakes
- Warm water or butter milk as required to make the batter.
- Peel and mash a ripe banana using a fork in a clean container.
- Sieve whole wheat flour and ragi flour in a mixing bowl. Mix the flours well with a spatula. Add mashed banana to the flour and blend well.
- Add warm water or buttermilk to the mixture to make the pan cake batter. Let it rest for few minutes on the counter.
- Heat a non-stick skillet over medium flame. Drizzle some ghee on the pan.
- Take ladle full of the batter and pour at the center of the pan. Do not spread the batter to thin.
- Cover the pancake and let it cook for 1-2 minutes. Flip and cook the other side as well.
- Repeat until all batter is used up. Serve the ragi banana pancakes warm, with some home made dates syrup.
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