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 yoghurt
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
1Preparing 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.
2In a small jug, whisk together yoghurt, milk, and oil. Transfer the wet ingredients to the dry mixture in the bowl. Stir together until there are no dry lumps of flour.
3Making 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.
4Once 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.
5To 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.
6Pro-tip: To make it vegan, use plant-based milk and yoghurt.
