Healthy Gluten-Free Eggless Ragi PancakesVeg
Enjoy these delicious, nutrient-dense, and eggless ragi pancakes, perfect for a quick and healthy breakfast. Naturally gluten-free and vegan-friendly, this wholesome dish uses sprouted finger millet, banana, and aromatic cardamom for a flavorful start to your day. Ideal for those on a weight loss or PCOS-friendly diet, these pancakes require no wheat, maida, soda, or refined sugar. Simply blend, cook on a hot tawa, and serve with your favorite natural drizzle.
Ingredients
2 cups Water
1/2 cup of Sprouted ragi flour
1 cup of Ragi flakes (finger millet poha)
2 pinch Sea Salt
1 medium Banana
Cardamom seeds (freshly powdered) : Seeds from 5 cardamom pods
1 Medjool Dates
For greasing Coconut Oil
For garnishing Maple Syrup
Instructions
1
Add the sprouted ragi flakes into a blender jar. Pour in water and allow the flakes to soak for about five minutes to ensure easy blending.
2
Add the sprouted ragi flour, sea salt, banana, and freshly powdered cardamom seeds to the blender.
3
If using a soft date for sweetness, add it now.
4
Blend all the ingredients together until you reach a smooth, slightly thick batter.
5
If the batter is too thick, you may add a couple of tablespoons of water to adjust the consistency.
6
Heat a cast iron tawa over the stove. Once hot, lightly grease the surface with wood-pressed coconut oil or desi ghee.
7
Reduce the flame to the lowest setting. Pour one ladle of the pancake batter onto the tawa and gently spread it out.
8
Drizzle a small amount of wood-pressed coconut oil or ghee over the pancake. Cover the tawa with a lid and cook on low heat for two minutes.
9
Remove the lid and carefully flip the pancake. Cook the other side briefly until done. Serve warm with a drizzle of honey or maple syrup.
