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!
Gluten-free Banana Pancakes
- 2 Bananas, ripe
- 3 tbsp Coconut oil You can use any vegetable oil you prefer
- 1/4 cup Jaggery Powder
- 4 heaped tbsp Greek yogurt
- 1 tsp Vanilla extract
- 1 cup Ragi / fingermillet flour
- 1 tsp Baking power
- 1/4 tsp Baking soda
- 1 pinch Salt
- 1 tsp Cinnamon powder
- 1-2 tbsp Dark chocolate chips Optional
- In a large bowl, mash the bananas very well. Add coconut oil, jaggery powder, yogurt and vanilla extract. Whisk well.
- To the same bowl, add the flour, baking powder, baking soda, salt and cinnamon powder. Fold in gently till no traces of flour remain. This should be a thick batter.
- Heat a paniyaram/ aebleskiver pan. Lightly brush each cavity with oil. Spoon in the batter, stick in a couple of chocolate chips ( if using), making sure the batter is covering them. Cover the pan. Let it cook for 3-4 minutes before carefully flipping it. Let it cook for another 2-3 minutes.
- Eat warm, dunked in maple syrup. Enjoy!