Healthy Ragi Banana Pancakes with Honey
15 minutes
920 reads
About Healthy Ragi Banana Pancakes with Honey
Imagine fluffy pancakes bursting with the natural sweetness of ripe bananas and the wholesome goodness of ragi. These Ragi Banana Pancakes offer a delightful and nutritious way to fuel your morning.Packed with fiber from ragi flour, these pancakes are a healthy twist on a classic favorite. They're naturally sweetened with bananas and finished with a delicate drizzle of honey.Quick, easy, and incredibly satisfying, these pancakes are perfect for a wholesome breakfast or a leisurely weekend brunch.
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Recipe Time & More
Prep5 minutes
Cook10 minutes
Total15 minutes
Ingredients
Dry Ingredients
- 5 Tbsp Ragi Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 tsp Allspice or cinnamon, or nutmeg
Instructions
- In a bowl, mash the overripe bananas well. This creates a naturally sweet base for the pancakes.
- Add the ragi flour, baking powder, salt, and your chosen spice. Mix until just combined. Avoid overmixing, which can make the pancakes tough.
- Crack in the egg and whisk it into the batter. If the batter seems too thick, add a splash of milk to achieve a pourable consistency.
- Let the batter rest for 20 minutes. This allows the ragi flour to absorb the liquid and create a lighter texture.
- Heat a lightly oiled skillet or griddle over medium heat. Melt ½ teaspoon of butter in the skillet for each pancake.
- Pour a ladleful of batter onto the hot skillet. Cook for 2-3 minutes per side, or until golden brown and cooked through. Look for bubbles on the surface as a sign they're ready to flip.
- Serve the pancakes immediately, stacked high and drizzled with honey.
Recipe Notes
Good To Know
- For an eggless version, substitute the egg with 2 tablespoons of yogurt or 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water. This will help bind the pancakes while keeping them soft.
- If your bananas are not fully ripe, roast them in the oven at 180°C (350°F) for 10 minutes to enhance their sweetness and add a deeper flavor to the pancakes.
- To introduce a subtle crunch and extra nutrition, fold in a tablespoon of finely chopped nuts (like walnuts or almonds) or seeds (such as chia or sunflower) into the batter before cooking.
Expert Tips
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This allows the gluten to relax and the leavening agents to work their magic.
- Don't overmix the batter! A few lumps are okay. Overmixing develops the gluten, resulting in tough pancakes.
- Adjust the cooking time based on your stovetop and desired level of browning. Start with medium heat and adjust as needed.
Storage Instructions
- Leftover pancakes can be cooled, stacked with parchment paper in between, and frozen for up to a month.
- Reheat in a toaster or on a skillet for a quick, healthy breakfast.
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Recipe Nutrition
Calories: 195kcalCarbohydrates: 37gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gCholesterol: 2mgSodium: 285mgFiber: 1gSugar: 22g
Parinaaz Marolia
Articles: 58
7 Comments
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This looks amazing! Thanks for sharing.
This looks divine! Can’t wait to make it.
Looks so good! Can’t wait to try it.
Looks incredible! Thanks for the details.
This looks so inviting! Thank you.
Wonderful and healthy recipe!
In my previous comment, I said and now I see the change. Very good change indeed. I love feeding Ragi to my daughter and hope to make it soon. Thanks for the wonderful recipe.