Banana Ragi-Wheat Pancakes - Easy Blender Pancakes

Category: Kids Breakfast

Preparation Time: 5 mins

Cooking Time: 10 mins

Servings: 2-3

Hey, guess what? I’ve got another pancake recipe for you! I know, I know, pancakes are everywhere, but hear me out. They’re just so darn delicious, and everyone loves them, from little kids to grown-ups. 

Banana Ragi-Wheat Pancakes

Now, I know some of you might be thinking, “Why so many pancake recipes?” Well, let me tell you, I’ve never tried a boxed pancake mix. I mean, who needs that when you can make them from scratch? And let me tell you, it’s not as hard as it sounds. You can find all sorts of pancake mixes in grocery stores, but I’ve never been brave enough to try one. 

Since I started making pancakes, I’ve only made them from scratch, and I’ve had a blast experimenting with different flours and fruits. I usually stick to whole grain flours in my pancakes, waffles, and even all my baking recipes. And guess what? All the recipes on my blog use whole grain flour. I try to steer clear of bleached white flour as much as I can, but let’s be real, life’s too short for boring pancakes, am I right?

Pancakes are not just for breakfast! They’re also a fantastic idea for packing in lunch boxes for toddlers, preschoolers, and even elementary school kids. We can make them fun and tasty by adding different flavors and mix-ins to suit their tastes. I’ve used ragi flour, which is reddish in color and made from finger millet, whole wheat flour, and a small amount of almond flour to provide an additional protein boost.

Blender pancakes are a total lifesaver! They’re super easy to make and won’t leave a mess in the sink. Perfect for quick and easy breakfasts on hectic mornings.

Ingredients:

1. Ragi / Finger millet flour - 1/2 cup
2. Whole wheat flour - 1/4 cup + 2 Tbsp (I used white whole wheat flour)
3. Almond flour (Blanched fine flour) - 2 Tbsp
4. Egg - 1 no
5. Well Ripe Banana - 1 no
6. Baking powder - 1 tsp
7. Salt- a pinch
8. Cinnamon powder- 1/4 tsp
9. Butter - for greasing
10. Water - as needed (depends on the flour consistency)

Method:

• Take the egg in the blender jar and pulse it for a few seconds until it becomes frothy. Then, add the fully ripe banana slices and blend them for 10 to 15 seconds. Next, add all the flours, baking powder, salt, and cinnamon. Blend well until the batter reaches a consistency similar to idly batter. If the batter is too thick, add a teaspoon of water at a time and blend well. If you have a powerful blender, you can add all the ingredients together and blend it thoroughly. Personally, I find it easier to blend the egg and banana separately before adding the dry ingredients.

• Once the batter is just right (not too runny or too thick to pour), you can start making the pancakes. If it’s too thick, just add a splash of water.
• Heat up the tawa or cast iron pan and set the heat to medium. Pour the batter onto the pan, cover it up, and let it cook for a min. 

• Once the pancakes start to bubble, flip them over and let the other side get nice and golden brown.

• Remove the pancakes from the pan and repeat the process with the remaining batter.

• Serve these super soft pancakes piping hot with butter and your favorite toppings, like honey or maple syrup.