Carob Cardamom Millet Panckaes

Finger Millet Pancakes

Finger millets, also known as ragi, are a nutritional powerhouse, packed with essential nutrients and vitamins. Ragi is particularly rich in minerals, boasting 5-30 times more calcium than other cereals, along with ample amounts of phosphorus, potassium, and iron. Calcium, crucial for maintaining bone density and health, makes ragi an excellent natural alternative to over-the-counter supplements, especially for individuals at risk of osteoporosis or low hemoglobin levels.

Ragi also stands out with its impressive phenolic content, surpassing rice by 40 times and wheat by 5 times. In our daily diets, especially for children, ragi holds a special place. I often prepare these pancakes as a convenient snack for travel or hiking. They provide sustained energy and are easily digestible, perfect for active outdoor adventures. These pancakes can be stored for a day or two, making them ideal finger foods when traveling, whether by flight or during long drives.

Let's Get Cooking:

Ingredients:

• 2 cups of finger millet flour
• 1/2 cup of sprouted wheat flour
• 1.5 tbsp of red mills egg replacer
• 3/4 cup of maple syrup
• 1/2 cup of raisins
• 1 small ripe banana
• 1.5 cups of milk
• 1/2 cup of melted ghee, butter, or coconut oil
• 1 tsp of baking powder
• 1/2 tsp of cardamom powder
• 1.5 tbsp of roasted carob powder
• 1/4 tsp of nutmeg powder
• Ghee or coconut oil for cooking the pancakes

Instructions:

Step 1: Start by blending all the wet ingredients along with the raisins until you achieve a smooth consistency. In a separate bowl, combine the finger millet flour, sprouted wheat flour, and baking powder. Sift this mixture twice and then incorporate any remaining ingredients from the sieve back into the flour.

Step 2: Add the dry mixture to the blender with the wet ingredients. Include the banana, cardamom, red Mills egg replacer, nutmeg powder, and carob powder. Blend until the batter is smooth. If the batter appears too thick during blending, you can add an additional 1/2 cup of milk. Occasionally, millets and wheat may absorb most of the milk while blending, so remember to use cool, not warm, wet ingredients. (I used Vitamix large grinding jar.)

Step 3: Heat a pan over medium heat and wait for it to become hot. Pour a small ladleful of batter onto the pan and drizzle some butter, ghee, or coconut oil. Flip the pancake when you see bubbles on the surface and most of it appears dry. Cook the other side until done. Repeat this process for the remaining batter.

Serve: Drizzle with maple syrup and enjoy immediately or pack them for outdoor snacks by making them in advance.

These finger millet pancakes not only provide lasting energy but also contribute to strong bones in growing children and support bone health in aging individuals. Regular consumption of ragi can help prevent conditions like osteoporosis and reduce the risk of fractures.

This recipe gave me about 25 small pancakes as shown in the image. (about 1.8 inches in diameter)

In Ayurveda, ragi is characterized by a madhura rasa (sweet taste) and possesses laghu and ruksha gunas (light and dry qualities). It has ushna virya (heating potency), which helps balance the kapha dosha while influencing the pitta and vata doshas. Hence its good when Ragi is cooked in milk and healthy fat for complete absorption of all the nutrition. Also to add, since it made cooked in milk it reduces its dry qualities making it suitable for VATA, PITTA and KAPHA body types. 

The simplicity of Ayurvedic cooking lies in the art of balancing the gunas (qualities) by incorporating the right combinations of ingredients. If one ingredient has a drying or heating effect, another ingredient can be cooling and slightly unctuous. This delicate balance results in better absorption, promoting good digestion, health, and longevity.