Morning · No onion or garlic
Finger Millet Banana Pancakes
Soft, earthy pancakes made with finger millet flour, ripe banana and a hint of nutmeg. Egg-free, simple, and good with yogurt and fruit.
- Prep 10 min
- Cook 20 min
- Total 30 min
- Makes 3 servings
Photo: Banana on pancake by Brandon Martin-Anderson, CC BY-SA 2.0, via Wikimedia Commons. Cropped and resized.
Finger millet, or finger millet, has a deep, slightly cocoa-like color and a mild earthy taste that goes beautifully with ripe banana. These pancakes use half finger millet flour and half whole wheat flour, which keeps them tender rather than dense, and the mashed banana takes the place of eggs.
They are not as fluffy as a diner stack, and they are not meant to be. Think of them as small, soft, gently sweet rounds that taste like breakfast and banana bread had a calm conversation. Very ripe, speckled bananas give the best flavor.
The recipe
Ingredients
Pancakes
To serve
Method
- Stir the lemon juice into the milk and set aside for 5 minutes; it will thicken slightly.
- In a large bowl, whisk together the finger millet flour, whole wheat flour, baking powder, baking soda, salt and nutmeg.
- In another bowl, mash the bananas with a fork until almost smooth. Whisk in the soured milk, melted ghee and vanilla.
- Pour the wet mixture into the dry ingredients and fold with a spatula just until no dry flour remains. The batter should be thick but spoonable. Let it rest for 5 minutes while the pan heats.
- Heat a heavy skillet or griddle over medium-low heat and brush it lightly with ghee. Finger millet browns quickly, so a gentler heat than usual is the key.
- Scoop scant 1/4-cup portions of batter into the pan and spread each into a 4-inch round. Cook for 2 to 3 minutes, until bubbles appear on top and the edges look set.
- Flip and cook 1 1/2 to 2 minutes more. Because the batter is dark, judge doneness by pressing the center lightly; it should spring back.
- Serve warm with yogurt, fruit and a drizzle of honey or maple syrup.
Kitchen notes
- Finger millet flour is sold in Indian grocery stores and many larger supermarkets, sometimes labeled finger millet or nachni flour.
- For a nuttier version, add 2 tablespoons of ground flaxseed and an extra 2 tablespoons of milk.
- Keep cooked pancakes warm in a 200°F oven on a rack while you finish the batch.
Storing and reheating
Cool completely and refrigerate for up to 3 days, or freeze with parchment between them for up to 1 month. Reheat in a toaster or a dry skillet.
To serve alongside
A small bowl of seasonal fruit and a cup of chai make it a full breakfast.
A gentle note: this recipe is shared for cooking enjoyment only. It is not medical or dietary advice. If you have allergies or specific dietary needs, check every ingredient label and adapt the recipe to suit you.
