One of the most common complaints I hear from patients: “I don’t know what to eat for breakfast that is healthy AND tasty.” These ragi banana pancakes solve that problem completely. They take 15 minutes, use ingredients you already have, and are genuinely delicious.

Ingredients

Method — Step by Step

1. 1
   Mash the ripe banana thoroughly in a large bowl until smooth with no lumps. The riper the banana, the sweeter the pancakes naturally — no added sugar needed.
2. 2
   Add the eggs (or flaxseed paste) and curd to the mashed banana. Whisk together well.
3. 3
   Add ragi flour, cinnamon, baking powder, salt and jaggery (if using). Mix until a smooth, thick batter forms. Add a splash of water if too thick — batter should pour slowly.
4. 4
   Let the batter rest for 5 minutes. This allows the ragi to absorb moisture and makes the pancakes fluffier.
5. 5
   Heat a non-stick pan on medium flame. Add ½ tsp ghee. Pour a ladle of batter, spread gently into a round shape. Cook for 2–3 minutes until bubbles appear on the surface.
6. 6
   Flip carefully and cook for another 1–2 minutes until golden. Repeat for remaining batter.
7. 7
   Serve immediately with a dollop of curd and fresh fruit on the side. For a savoury version — skip banana and jaggery, add finely chopped onions, green chilli and coriander to the batter.

Nutrition Facts (Per Serving — 2 pancakes)