Fluffy little Gluten-free Banana Pancakes for your eating pleasure! Made with ragi (finger millet) flour, sweetened with jaggery, these are perfect for a healthy delicious breakfast or snack!
Author: Natasha Minocha
3tbspCoconut oilYou can use any vegetable oil you prefer
4heaped tbspGreek yogurt
1cupRagi / fingermillet flour
1-2tbspDark chocolate chipsOptional
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.