Dark, tender pancakes sweetened only by very ripe banana, with a malty edge from ragi and freckled brown from the ghee in the pan.
Ingredients
From the TrooFoodz pantry
- Sprouted Ragi Flour 1½ cups
Fresh
- Very ripe bananas, mashed 3
- Milk 1 cup
- Baking powder 1½ tsp
- Cinnamon powder ½ tsp
- Vanilla extract 1 tsp
- Ghee 3 tbsp
- Salt ¼ tsp
- Walnuts, chopped 3 tbsp
Method
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Mash properly
Mash the bananas to a near-purée with a fork. Lumps of banana will steam inside the pancake and leave wet pockets.
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Combine wet
Whisk the mashed banana with milk and vanilla until smooth and loose.
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Fold in the dry
Sift Sprouted Ragi Flour with baking powder, cinnamon and salt, then fold into the wet mix in two additions. Stop as soon as it comes together.
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Rest the batter
Leave it five minutes. Ragi absorbs slowly and the batter will thicken; loosen with a splash of milk if it stiffens too much.
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Cook on medium-low
Ghee the pan and drop small ladlefuls. Ragi browns faster than wheat, so keep the heat lower than you think.
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Flip at the bubbles
When bubbles break across the surface and the edges look matte, flip once and cook ninety seconds more.
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Serve stacked
Stack, scatter with walnuts and serve warm — they firm up considerably as they cool.
Why this works
Ripe banana supplies both sweetness and moisture, which matters because ragi flour is thirsty and can bake dry. Baking powder alone is enough lift for a batter this wet; there is no gluten to develop, so overmixing is not the risk — overbaking is. Cooking lower and slower gives the centre time to set before the dark flour scorches.
Make it your own
- Sprouted Ragi Flour → Sprouted Foxtail Millet Flour Paler and lighter, with a firmer crumb.
- Milk → Oat milk Plant-based; use coconut oil in the pan instead of ghee.
- Walnuts → Toasted sesame seeds Nuttier and less rich, good over a stack.
