Notifications x
X
History
all results for ""
Pancakes are a favorite among kids, and when made with healthy flours and natural sweeteners, they become a great option for everyday meals. This recipe uses ragi (finger millet) flour, a super grain known for its high calcium, iron, and fibre content. Combined with ripe bananas, it not only gives natural sweetness but also provides potassium and energy to keep kids active.
For children, ragi helps in strengthening bones and teeth, while bananas aid digestion and provide quick energy. These pancakes are soft, fluffy, and mildly sweet, making them ideal even for toddlers. No refined sugar is used, and you can cook them with very little ghee or oil, making them both nutritious and heart-friendly.
This dish works wonderfully for breakfast, evening snacks, or even as a lunchbox treat. When served with a drizzle of honey or a dollop of yogurt, it becomes a complete and balanced meal that supports growth and immunity.
In a mixing bowl, mash the ripe banana until smooth.
Add ragi flour, whole wheat flour, baking powder, cinnamon, and milk. Mix to form a smooth batter (adjust milk for consistency).
Heat a non-stick pan and grease lightly with ghee or oil.
Pour a small ladle of batter, cook on medium flame until bubbles appear, then flip and cook the other side.
Repeat for remaining batter. Serve warm with honey, yogurt, or fresh fruit.
Yes, you can use only ragi flour, but adding wheat makes pancakes softer.
Yes, you can refrigerate it for up to 6 hours, but add baking powder just before cooking.
Yes, one egg can be added to improve texture and protein content.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
