Ragi(finger millet) gluten free pancake is easy to make and delicious pancakes made with naturally sweet bananas. Feel free to substitute maple syrup for honey, and coconut milk for regular milk. The batter is light and looks like pudding.
Prep Time:5 Mins
cook time -10 min
2 Tbsp chia seeds
2 ripe bananas(Peel the skin and mash it with a fork,set aside)
1 cup Coconut milk
1 tbsp honey or maple syrup
1 cup Sprouted Ragi flour
1/2 Tsp baking soda
½ tsp cardamom powder
¼ tsp sea salt
Extra virgin coconut oil for applying onto the pancake
-In a large mixing bowl mix together ragi flour, baking soda, sea salt, and cardamom. Stir in banana coconut milk mixture.
-Place a griddle or skillet over medium heat. After a minute or 2, brush on one teaspoon of oil. Using a tablespoon, scoop up the batter and pour it on the hot griddle, one heaping tablespoon for each pancake.
-Cook pancakes for 3-4 minutes covered on the first side, or until you see tiny holes on the top of the pancakes. Flip them over and cook for another minute or two.
Serve with maple syrup and some fruits or top with a teaspoon of nutella.