Have fluffy pancakes on the table in minutes!  Featuring whole grain, high-fiber red millet, also known as finger millet or ragi, this easy recipe will inspire you to have pancakes on weekdays, too 🙂

Made with ragi flour, a high-fiber millet variety found in Indian grocery stores, this recipe is gluten free, plant-based & vegan, nut-free, soy-free and low-FODMAP to boot!

Let’s begin…

Preheat your skillet or griddle. 

Combine the ragi flour, ground chia (or flax), baking powder and salt in a bowl. Whisk.

Add the fruit or vegetable puree (I use sweet potato, which is a low-FODMAP food), oil, maple syrup, vinegar, vanilla (optional), cinnamon & nutmeg (optional) and milk of choice.  Mix with a spatula. 

Note: 1/3 cup of full fat coconut milk and 2/3 cup ‘regular’ non-dairy milk results in the texture shown here.

Add a few drops of cooking oil to your griddle and wipe away using a paper towel.

Pour the batter onto the greased griddle and prepare pancakes as you normally would. I usually cook these for about ~2 minutes per side on medium heat. 

Serve!

Print Recipe

Red Millet (Ragi) Pancakes

Have fluffy pancakes on the table in minutes! Featuring simple, whole grain ingredients, this easy recipe will inspire you to have pancakes on weekdays, too 🙂 Yields 2 cups of batter. 

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Keyword: finger millet, gluten-free, Low FODMAP, nut free, pancakes, plant-based, red millet, soy free, vegan

Servings: 3

Calories: 320kcal

Ingredients

• 1 cup Red Millet (Ragi) flour
• 1 cup non-dairy milk
• 1/4 cup fruit or vegetable puree
• 1 tbsp maple syrup
• 1 tbsp oil of choice (optional, substitue additional fruit puree)
• 1 tbsp aluminum free baking powder
• 1 tsp ground chia seeds (substitute ground flax)
• 1 tsp vinegar
• 1 tsp vanilla (optional)
• 1 tsp cinnamon (optional)
• 1/2 tsp nutmeg (optional)
• pinch salt

Instructions

• Heat a skillet or griddle. 
• Mix the flour, ground chia (or flax), baking powder and salt in a bowl.
• Add the fruit or vegetable puree, maple syrup, oil, vanilla, vinegar, spices and milk. Combine with a spatula. Yields 2 cups of batter.
• Pour the batter in the desired quantity onto your heated griddle or skillet (I use a 1/3 cup measure).  Cook the pancakes as you normally would. I allow them to cook for 2 minutes on each side at medium heat. 
• Serve!

Notes

1/3 cup full fat coconut milk (the kind that comes in a can) and 2/3 cup non-dairy-milk beverage provides the texture that we love without a discernible coconut taste.

The oil in this recipe can be substituted for additional fruit puree, or omitted altogether. I recommend using at least 1/3 cup (but no more that 1/2 cup) full fat coconut milk, in this case. 

In my experience, having too high of a ‘coconut milk to non-dairy beverage’ ratio messes with the texture.

 

Updated on 1/12/19 with additional recipe notes. Actual nutrition facts will vary based on the exact ingredients and quantities used, as well as natural variations in raw ingredients.