Eggless Ragi Pancakes Recipe

Eggless Ragi Pancakes is a recipe for a healthy breakfast or snack option.

These Finger Millet Pancakes are made using simple ingredients. Your toppings can be honey or maple syrup and fruits.

These delicious Ragi (Nachni) Pancakes is a made using finger millet flour and whole wheat flour. Mashed bananas too taste great in the pancakes if you wish to add them.  Simple and delicious healthy pancakes are ready in 20 minutes.

Since nachni or ragi is nutrient rich it is perfect for young and old alike. These finger millet pancakes are the perfect option for breakfast.  Serve some as after school snack to your kids. Make some as weaning food for your baby only avoid the use of sweeteners.

Here are some more pancake recipes we love like these soft and fluffy Japanese Soufflé Pancakes, these cheesy Syrniki recipes, Cheesy Blintzes Recipe, the Goan Alle Balle Recipe, savoury Spring Onion Pancakes, Xi’an stuffed pancakes, and Potato Pancakes.

Then these delicious Indian pancakes that we love are Odia Chakuli Pitha Recipe, Mixed Millets And Dal Dosa Recipe and Davangere Benne Dosa.

Contents:

• Eggless Ragi Pancakes Recipe and me
• Why MSK Eggless Nachni Pancakes recipe
• How to make Eggless Ragi Pancakes
• For Your Questions
• Some Indian Crepe and Pancakes
• Recipe card
• Pin for later

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Why MSK Eggless Nachni Pancakes recipe

Make this recipe since as usual, it is

• Simple
• Delicious
• Filling
• Healthy
• Nutritious
• Versatile
• Quick
• Perfect weaning food
• Can be doubled or halved as needed

How to make Eggless Ragi Pancakes

These are the ingredients you will need. For quantities please check the recipe card.

Ingredients:

• Ragi flour
• Whole wheat flour/ atta
• Milk
• Yoghurt/dahi
• Sugar
• Salt
• Oil/ butter
• Baking  powder
• Vanilla essence

To garnish:

• Butter
• Honey

Optional ingredients:

• Banana
• Eggs

Method:

• Mix the dry ingredients in a large bowl.
• In a smaller bowl whisk together the sugar and wet ingredients.
• Mix together the dry and wet ingredients. Do not over-mix. Set aside for 10 minutes.
• If the batter is too thick add liquids( I used water) about 1 tablespoon at a time. You should have a spreadable batter.
• Grease and cook on medium heat a ladleful (I used the ¼ cup measure) of the batter.
• Flip when the top is set and cook on the other side
• Transfer to a plate. Repeat for the rest of the batter.

Substitutes:

• Banana – Use ripe bananas, The best way to get rid of overripe bananas is by using them in pancakes. They make the pancakes soft and sweet.
• Milk – I have used 6% fat skimmed milk. You can use plant-based milk to make pancakes dairy free. Try it out with homemade almond milk at home.
• Yogurt or dahi - replace with 2 eggs.
  • You can also use 2 tablespoon raw ground flax seeds and 6 tablespoon water. Mix and set aside for 15 minutes. Add to the wet ingredients. This recipe replaces 2 eggs. 
• Oil- I use oil to cook and butter as a topping to serve.  You can cook the pancakes in butter too.
• Baking Powder- Substitute baking powder with baking soda.
  • If using baking soda use buttermilk in place of milk. Make some “sour milk” and stir in 1 tablespoon lemon juice or vinegar in 1 cup of milk. Let this mix stand for 10 minutes before you use it. This sour milk is acidic and will enable the baking powder to work.
• Honey- I used honey on the top while serving but you can use maple syrup too.

Variations:

• I use ragi to add millet to our meals. You can avoid it totally use only whole wheat flour. And of course, you can use only all-purpose flour to make these pancakes.
• Add 2-3 tablespoons of unsweetened cocoa and then top it with the whole wheat flour. Chocolatey pancakes are a treat and kids do know not there is ragi in the batter.
• There are times when I use semolina, ragi flour and whole wheat flour with buttermilk. I make these savoury pancakes. Add chillies, ginger, and coriander to the batter. How about a nice tempering of chillies, curry leaves, mustard, oil and asafoetida in the batter? These savoury pancakes with chutney are our favourites.

Equipment:

You will need

• Bowls
• Whisk
• Non-stick pan
• Ladles and spoons
• Kitchen turner

How to serve:

• Serve Ragi Pancakes for breakfast or brunch. Served with a drizzle of honey with some seasonal fruits like kiwi, and berries.
• How about some nuts like pistachios, walnuts or honey chilli nuts on the side?
• My kids love it with Nutella, chocolate sauce or pancake topping. I prefer crunchy muesli, Granola, Seeds and Nuts Loaded Energy Bars.
• Have you tried pancakes with scrambled eggs? Try it.

How to store:

• Ragi Pancakes are best warm. I prefer to store the batter in the fridge for a day only.
• But in case you need to store the pancakes.  Freeze them all cool fully in the freezer first. After about 20 minutes when the pancakes are hard transfer them to freezer bags. I will like to keep some butter paper or parchment between the pancakes so that they do not stick.
• To consume microwave them for 20-30 seconds depending on your MW settings. To reheat in the oven remove from the plastic freezer bags.   Transfer the pancakes to foil and place in the oven for 8-10 minutes.
• If you make all the pancakes in one go then pre-heat the oven to its lowest setting. Keep the pancakes in the warm oven till needed.

For Your Questions

Protips:

• Use fresh ragi flour, older flour tastes bitter. I suggest you store the flour in the fridge.
• Do not skip using the baking powder. (Check FAQ for substitutes)
• For fluffy pancakes Mix dry and wet ingredients separately as much as you want. But when you mix the wet and dry ingredients mix lightly and do not over-mix.
• Over-mixing the batter makes pancakes flat and heavy.
• Rest the batter for 10-15 minutes this helps in making the pancakes fluffy.
• Adjust the liquids needed. The amount of water differed from flour to flour. You need a spreadable batter.
• Only after the holes in the cooking pancake have popped flip the pancake.
• You can also use a well-seasoned cast iron pan for beautiful evenly browned pancakes.

Frequently Asked Questions:

1. Can we make pancakes without baking powder? 

   

   Sure swap the baking powder with baking soda and in place of milk use buttermilk or sour milk. For every cup of milk use 1 tablespoon lemon juice or vinegar.

2. I need gluten-free pancakes how do I make them?

   

   These are not gluten-free since I have added whole wheat flour. I have used only finger millet flour in the past they were good too. Try using oats flour, besan never tried it so please let me know how it goes. . Better still for gluten-free pancakes I will make Methi che Polle.
   

3. Why eat Millets?

   

   Millets are rich in fibre, calcium, iron magnesium, and vitamin B and are gluten-free and have a low glycemic index. 
   -Low glycemic foods help with weight loss and blood sugar. Hence they lower the risk of conditions like type 2 diabetes and heart disease.
   -Being rich in magnesium millets help in controlling asthma.
   -Potassium-rich millets help regulate blood pressure.
   - Being rich in iron helps beat anaemia.
   -In my case being generally vegetarian the protein in millets help as a good source of plant protein.
   -As millets are rich in fibre people with constipation and bloating disorders should include them in their diet.
   -Antitoxins in millets help flush out toxins.
   

Some Indian Crepe and Pancakes

Summary

Nachni or ragi as it is called is healthy millet you may be familiar with its other name Finger Millet. Include this grain in your diet as it is rich in iron, calcium, magnesium, potassium and fibre. Since it is easy to digest use we use it as a weaning food, for patients and during postpartum. Why not use it on a regular basis to get rid of health issues?

Recipe card

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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