Ragi Banana Pancake with Spiced Syrup - toddler friendly!   Vegan and Gluten-free!

Prep Time
1 hour
Cook Time
15 minutes
1 servings

Pancakes usually contain wheat, milk, sugar and eggs and are cooked in butter. This finger millet pancake will make a great healthful substitute for regular pancakes. Serve it warm with the spiced syrup and you have an all time favorite that’s so easy to make.


For Pancake

  • Ragi flour: 1/3 cup
  • Ripe banana: 1 no
  • Rice flour: 3 tbsp
  • Coconut milk: 1/3 cup
  • Jaggery powder: 3 tbsp
  • Vanilla extract: few drops
  • Rock salt: a pinch
  • Poppy seeds: ½ tsp

For Syrup

  • Jaggery powder: 5 tbsp
  • Water: ¾ cup
  • Cinnamon: 2 sticks (1 inch sticks)
  • Cloves: 4 nos
  • Dry ginger powder: ½ tsp(optional)
  • Mash banana with a fork.
  • Mix ragi flour, rice flour, salt, jaggery powder and coconut milk to make a batter.
  • Add water if needed, to get a batter that is thick but has pouring consistency.
  • Allow the batter to rest for an hour.
  • To make the syrup, place all syrup ingredients in a pan and boil until you have a thick syrupy liquid. Do consider that it will thicken a little on cooling.
  • Allow to cool. Let the spices stay in the syrup. Just before serving, strain the syrup to separate the spices.
  • After the pancake batter has rested for an hour its ready to be cooked.
  • Heat a tawa, place some poppy seeds at the centre of the tawa and pour a ladle of pancake batter on top of it. Let the batter spread of its own.
  • Cover and cook for 4 mins on medium to low flame.
  • Remove cover and turn the pancake over and cook without cover for 4 -5 minutes.
  • Serve warm with spiced syrup.

Eating Guide

  • Food group: millets and nuts
  • Millets are gluten free, rich in fibre and high on nutritional value. They are a good option to add variety to your meals or when you want to go grain free.
  • Replace them in recipes that call for rice.
  • Coconut milk gives a rich creamy texture and makes the dish wholesome.


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