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Ragi Pancake
Ravi Sharma

Ragi Pancake

A nutritious pancake made with ragi (finger millet) flour. It's a healthy, gluten-free alternative to traditional pancakes, rich in calcium and fiber.
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Prep Time 10 minutes
Cook Time 15 minutes
Cool Time 5 minutes
Total Time 30 minutes
Servings: 10 Servings
Course: Breakfast, Dessert, Snack
Cuisine: Indian
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 1 cup ragi flour finger millet flour
  • 1/4 cup whole wheat flour or all-purpose flour
  • 2 tablespoons jaggery powder or coconut sugar adjust to taste
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • A pinch of salt
  • 1/4 teaspoon cinnamon powder optional
  • 1 large egg or 1 flax egg for a vegan option
  • 1 cup milk dairy or plant-based like almond milk
  • 1 tablespoon melted butter or coconut oil plus more for cooking
  • 1 teaspoon vanilla extract

Method
 

Step 1: Combine Dry Ingredients
  1. In a large bowl, whisk together the ragi flour, whole wheat flour, jaggery, baking powder, baking soda, salt, and optional cinnamon powder.
    1 cup ragi flour, 1/4 cup whole wheat flour or all-purpose flour, 2 tablespoons jaggery powder or coconut sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, A pinch of salt, 1/4 teaspoon cinnamon powder
Step 2: Mix Wet Ingredients
  1. In a separate bowl, whisk the egg, then mix in the milk, melted butter (or oil), and vanilla extract.
    1 large egg, 1 cup milk, 1 teaspoon vanilla extract, 1 tablespoon melted butter or coconut oil
Step 3: Combine Wet and Dry
  1. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are okay.
Step 4: Rest the Batter
  1. Let the batter rest for 5-10 minutes.
Step 5: Cook the Pancakes
  1. Heat a lightly greased non-stick pan or griddle over medium heat. Pour approximately 1/4 cup of batter per pancake.
Step 6: Flip and Finish
  1. Cook for 2-3 minutes until bubbles appear on the surface. Flip and cook for another 1-2 minutes until golden brown.
Step 7: Serve and Enjoy
  1. Transfer to a plate and repeat with the remaining batter. Serve warm with your favorite toppings.

Notes

  • Batter Consistency: The batter should be thick but pourable. If it seems too thick, add a tablespoon or two of milk at a time until you reach the desired consistency. If it's too thin, add a little more ragi flour.
  • Topping Ideas: Get creative with your toppings! These pancakes are delicious with sliced bananas, berries, a drizzle of honey or maple syrup, a sprinkle of nuts and seeds, or even a scoop of Greek yogurt.
  • Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 2-3 days. You can also freeze them by placing parchment paper between each pancake and storing them in a freezer-safe bag. Reheat in a toaster or microwave.