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
- 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
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!
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.
Calories: 320kcal