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Enjoy a gluten free, nutritious breakfast with these no refined sugar pancakes. Sweetness comes from the over ripe banana.
5 from 5 votes
Prep Time 15 mins
Cook Time 7 mins
Total Time 22 mins
Course Breakfast
Cuisine American, fusion
Servings 4 pancakes


  • ½ cup ragi (nachni, finger millet, wimbi) flour
  • ½ cup oat flour
  • 1 large overripe banana mashed
  • ¾ cup milk
  • 1 large egg
  • 1 tsp baking powder
  • tsp salt
  • ¼ cup plain yogurt
  • ½ tsp cinnamon powder


  • 1 cup mixed fruit chopped
  • honey, maple syrup or chocolate sauce
  • ½ cup chopped nuts optional
  • some butter or oil for cooking


  • Mix the oat and ragi flours together.
  • Add baking powder, cinnamon and salt to the flour. Mix well.
  • In another bowl whisk the egg lightly.
  • Add mashed banana, yogurt and milk to the egg.
  • Whisk well.
  • Add the flour mixture and mix till the flour mixture is incorporated into the liquid.
  • Don't over mix.
  • Heat a skillet or frying pan over medium heat.
  • Add a bit of butter or drizzle some oil in the pan or skillet.
  • Add about ¼ cup of the batter, spread it little using a spoon into a round shape.Don't make it too thin.
  • Drizzle oil or add a pat of butter around it.
  • Lower the heat and let the pancake cook.
  • As the top appears a little dry, flip it over.
  • Add a little oil or butter and let the other side cook.
  • Repeat with the remaining batter.
  • Serve pancakes topped with chopped fruits and nuts of your choice. Drizzle chocolate sauce, honey or maple syrup over the pancakes.


  • Don't let the batter rest for too long as the oat flour will soak up the liquid.Add more if required.
  • Cover the pan with a lid so that the pancakes get cooked well without getting burnt.
Keyword gluten free