Kitchen Journal
Sprouted Ragi Banana PancakesA plate of joy and nutrition!
A breakfast favorite, with a little more goodness.
15 mins Easy Kid-Friendly
Soft little pancakes for little hands.
Pancakes are always exciting when you’re little. These soft ragi banana pancakes bring together sprouted ragi, ripe banana and simple everyday ingredients for an easy breakfast or evening snack.
Naturally sweet from banana and perfectly sized for tiny hands.
Ingredients
- ½ cup My MIL Garden Sprouted Ragi Flour
- 1 ripe Banana
- ¼ cup Whole Wheat Flour (or Sweet Potato Flour)
- ½ cup Milk or as required
- 1 tbsp Jaggery Powder — optional
- ¼ tsp Cardamom Powder
- 1 tsp Ghee (or Butter)
How to Prepare
- Mash the ripe banana in a bowl until smooth.
- Add the sprouted ragi flour, whole wheat / sweet potato flour and cardamom.
- Gradually add milk and mix until you have a smooth, slightly thick pancake batter.
- Stir in jaggery if you would like it a little sweeter.
- Heat a pan on low-medium flame and lightly grease it with ghee/butter.
- Pour small portions of batter onto the pan. Cook until little bubbles appear, flip gently and cook the other side.
- Serve warm with sliced banana or your child's favorite fruit. Or simple drizzle some honey/maple syrup for that clean plate!
MIL Tip
Keep them small! Little pancakes cook more evenly, are easier to flip and are just the right size for little hands to pick up.