Recipe by Lovette Sequeira
Yield: 12 - 13 pancakes
Ingredients:
1/2 cup ragi flour/finger millet flour
1/2 cup whole wheat flour/oat flour/coconut flour/almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup or more ripe banana (mashed)
2 eggs (see notes)
1/2 tsp vanilla extract
2 tbsp honey
1/2 cup low fat milk
1 tbsp peanut butter(optional)
oil for cooking
banana slices, almond and honey for drizzling
Steps:
1/2 cup whole wheat flour/oat flour/coconut flour/almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup or more ripe banana (mashed)
2 eggs (see notes)
1/2 tsp vanilla extract
2 tbsp honey
1/2 cup low fat milk
1 tbsp peanut butter(optional)
oil for cooking
banana slices, almond and honey for drizzling
Steps:
- Mix ragi flour, whole wheat flour, baking powder, baking soda and salt in a bowl.
- Mix banana, eggs, vanilla extract, honey and milk in another bowl.
- Now mix liquid ingredients with the dry ingredients.
- Heat a non stick pan.
- Brush the pan with oil.
- Pour a ladle full of batter in the pan and cover and cook on low heat until slightly set from the top.
- Flip and cook from the other side as well.
- Make all the pancakes in the same manner.
- Top with banana slices, peanut butter, almonds or honey.
- Serve warm.
- ENJOY!
- You can skip the egg in this recipe. Replace with 1/4 cup yogurt.
- Oat flour can be made by powdering Quaker or any other brand of oats
- Oat flour makes the pancake very filling. It may be a good choice to add peanut butter with any of the other flours