Presenting fluffy little Glutenfree Banana Pancakes for your eating pleasure! Sweetness from ripe bananas, cinnamon and jaggery compliments nutritious Ragi ( finger millet) flour beautifully. This is your perfect easy, delicious healthy breakfast or snack!
These glutenfree banana pancakes are a breeze to whip up. Even for a weekday breakfast! You got to love that they are a one-bowl prep. I like to use my paniyaram ( aebleskiver) pan occasionally to make pancakes….. Just to shake things up! Yeah, so wild, I know !! But you can easily make them on your skillet too, without any compromise to the taste.
And yes, the taste! They are like little banana bread balls..soft, and full of cinnamon flavour. The yogurt and bananas work together to ensure these babies have a moist texture… Jaggery adds a rich complex taste. If you don’t have jaggery powder, please use brown sugar.
This recipe is very receptive to add ons..throw in some walnuts, dates. A swirl of peanut butter or stick in some dark chocolate bits. I kept some plain and some with chocolate. To my surprise, my little man was equally happy with both. And he didn’t even feel the need to dip them in maple syrup! That kind of shocked me since his preferred method to eat pancakes or waffles is to drown them in syrup!
These store well in the refrigerator. You can reheat them on the skillet or in the microwave and they are as good as new. They are not only a fab breakfast, but also really wonderful for afternoon tea/coffee..you know when that slump hits!
Baking healthy treats can be a lot of fun with scrumptious results!
If you try this recipe, do let me know. I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!