Friday, July 13, 2018

Wholewheat Ragi Pancakes

Hola people!

Life has been busy. My little squirrel is growing up too fast and has started playschool (big milestone right? Phew!). The settling period is on and most days she sails through the time managing a few wails towards the end. My heart feels so heavy but I do realize that it is all part of a process.  

Soooo, with her playschool I had to introduce some lifestyle changes in my routine too. I wake up early now, prepare breakfast (duty calls) and then wake her up followed by bathing, feeding and dressing her up (oh dear mothers, you know the grind!). Anyway so my stories are really pancaked these days. I have been preparing pancakes for adira for breakfast before she goes to school. Ofcourse I feed her different things on different days but only the pancakes make it to my stories (who want to see besan ka sheera on the story board right?). A lot of you messaged me asking for the wholewheat-ragi pancake recipe.

Now I have two versions of it; with egg and eggless. I will share the recipe of both. Though there is just a minor change. I haven’t clicked a decent picture of the pancakes so a screenshot of the boomerang from my insta story will have to suffice for the moment.

I love these pancakes. They are super easy to make and very healthy. Ragi is a rich source of calcium and these pancakes are a wonderful way to include this power ingredient in your kid’s and your own diet. Adira likes it so it is toddler approved (mothers are you reading?).

INGREDIENTS (version 1.0. egg pancakes; makes one large or two medium pancakes)

2 tbsp ghee/ oil
½  tbsp brown sugar
1 egg
2 tbsp ragi flour
1 tbsp wholewheat flour (atta)
½ cup milk
Few drops of vanilla essence


Heat a non-stick pan.

In a bowl, mix ghee and sugar.

Add the egg to this mix and whisk it well, followed by a few drops of vanilla essence.

Add ragi, wholewheat flour and milk. Give it all a good stir till it forms a smooth batter. The batter should neither be too thick nor too runny.

Add some oil to the pan and pour the pancake batter on it.

Spread and even it out with a spoon.

Wait for one side to cook. You will notice a few bubbles and the batter will start drying. Flip and cook the other side.

Let the other side cook. Take it off the pan and serve hot with maple syrup, nutella or any other spread you like. (I had mine with peanut butter and apricot jam). You can also top it with some fruits of your choice.

INGREDIENTS  (version 2.0. eggless)
All the ingredients remain the same as for the pancakes with egg.

Just omit the egg and replace it with 1 tbsp of milk powder.

Also increase the quantity of milk a little to reach the desired consistency.


The process again remains the same.

Mix oil and sugar first, followed by vanilla essence.

Add the flours, milk powder and milk and mix them well till it forms a smooth batter.

Pour it on the pan in the similar fashion like I meantioned earlier and cook it the same way.


I skipped baking powder and baking soda from my recipe. However,  you can add a pinch of both to make your pancakes fluffier.

Also, I added grated pear in my pancakes for adira since I didn’t want to waste too much time feeding her the pancake and the fruit separately. You can do the same. Add any grated fruit of your choice to the pancakes. Banana is a great option.

You can also add grated carrot and replace the vanilla essence with some cinnamon and nutmeg powder to get a wholewheat ragi carrot pancake. Now as I am writing about it, I think I am going to try this soon.

Hope your loved ones enjoy these pancakes as much as we did! Till next time happy feasting!

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