INGREDIENTS
- ½ cup ragi flour
- ¾ cup instant oats
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground ginger
- ½ tsp salt
- 1 tbsp coconut sugar
- ¼ cup yogurt
- 2 tbsp coconut oil or melted butter
- ½ cup milk (dairy or plant-based)
- 2 tsp oil or melted butter (to cook)
- ¼ cup roasted nuts
METHOD
- Preparing the pancake batter
Lightly toast the ragi flour in a pan over low heat for 2-3 minutes. In a mixer, blend the ragi flour along with oats. Combine the flour mix with the next five ingredients in a large bowl using a whisk.
In a small jug, whisk together yogurt, milk, and oil. Transfer the wet ingredients to the dry mixture in the bowl. Stir together until there are no dry lumps of flour.
- Making the pancakes
Heat a Tava and smear a few drops of oil all over the surface using a paper napkin. Pour a ladleful of batter on the moderately hot tava. You can make 3-4 such pancakes at one go depending on the size of the Tava.
Once bubbles are visible along the edges, flip over the pancake and cook for another 30 seconds to 1 minute over a medium flame until the pancake is cooked through. Use all the batter similarly to make the pancakes.
- Serving the pancakes
To serve, stack 3-4 pancakes on each plate. Top with roasted almonds and fruit jam. For additional sweetness, spoon some of the jaggery cinnamon syrup.
Pro-tip: To make it vegan, use plant-based milk and yogurt.
