Beetroot & Banana Millet Pancakes

I can’t stop gushing over the splendid red of the beets 🙂 These eggless pancakes are soft, spongy and absolutely delicious. Made with ragi (finger millet) flour, beetroot and bananas, these make a healthy and wholesome alternative to the regular buttery pancakes that you might be used to. Top it with some honey and dried berries and you’re all set for an exciting and colourful week ahead.

I was apprehensive about using beetroot in a non-savoury recipe. This was V’s idea and he insisted that I give this a try. Last night’s Master Chef episode gave me added confidence to experiment.

I have to admit that beetroot is quite the versatile ingredient. It’s soft, sweet and creamy texture, when cooked & pureed makes it a great candidate for pancake recipes. It pairs beautifully with bananas. You’re going to be seeing a lot more of this underdog on my blog.

Here’s a play by play of the recipe. Scroll down to see the detailed recipe with instructions.

Wash the beetroot, peel the skin and cut into medium sized pieces. Cook the beetroot in a pressure cooker with 2 tbsp of water. Allow 3 to 4 whistles. Turn off the heat and allow natural pressure release. Once done, allow it to cool. Add the cooked beetroot to a mixer and blend to form a smooth puree.

In a bowl, combine ripe mashed bananas, flaxseed egg replacer, vanilla essence, milk and jaggery. Mix well.

Combine the dry ingredients ie; ragi flour (finger millet), wheat flour, baking powder and a pinch of salt in a separate bowl. Add the wet ingredients from the previous step to this mixture. Blend to form a smooth clump-free batter. The batter will be slightly runny at this stage, don’t worry. The puree once added will bring in the right consistency.

Add the beetroot puree to the mix. Add 1 tsp of vegetable oil. Blend to form a thick, smooth batter.

Watch this short video to know the pancake batter consistency you’re looking for.

Heat a non-stick pan or a dosa tawa. Smear some oil on the tawa, then pour a ladle full of the Beetroot-Banana Pancake Mix. You don’t need to spread. Cook in medium flame until bubbles form on top. You can cover this for about a minute.

Flip over the pancake and cook for another minute. Remove from pan and repeat for remaining batter.

Top with some honey and dry berries or fresh fruits. Slice, serve and enjoy !

Beetroot & Banana Millet Pancakes

  • Servings: 4
  • Difficulty: easy
  • Print
  • This recipe gives you 10 pancakes. Size represented in the picture above.

Ingredients

  • 2 small sized beetroots
  • 1 medium sized ripe banana
  • 1 tsp vegetable oil
  • 2 tbsp jaggery
  • 1/2 cup Sprouted Ragi Flour (Finger Millet Flour)
  • 1/2 cup Whole wheat flour (Aata)
  • 1/2 tsp (2.5g) baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 cup nut based milk (Use regular milk if you’re not vegan)
  • Flaxseed egg replacer (1 tbsp ground flaxseeds with 3 tbsp water)

Directions

  • To begin, wash the beetroot, peel the skin and cut into medium sized pieces.
  • Cook the beetroot in a pressure cooker with 2 tbsp of water. Allow 3 to 4 whistles. Turn off the heat and allow natural pressure release.
  • Once done, allow it to cool. Add the cooked beetroot to a mixer and blend to form a smooth puree.
  • In a bowl, combine the wet ingredients ie; ripe mashed bananas, flaxseed egg replacer, vanilla essence, milk and jaggery. Mix well.
  • Combine the dry ingredients ie; ragi flour (finger millet), wheat flour, baking powder and a pinch of salt in a separate bowl.
  • Add the wet ingredients to this mixture. Blend to form a smooth clump-free batter. The batter will be slightly runny at this stage, don’t worry. The puree once added will bring in the right consistency.
  • Add the beetroot puree to the mix. Add 1 tsp of vegetable oil. Blend to form a thick, smooth batter.
  • Heat a non-stick pan or a dosa tawa. Smear some oil on the tawa, then pour a ladle full of the Beetroot-Banana Pancake Mix. You don’t need to spread. Cook in medium flame until bubbles form on top. You can cover this for about a minute, so it cooks well.
  • Flip over the pancake and cook for another minute. Remove from pan and repeat for remaining batter.
  • Top with some honey and dry berries or fresh fruits. Slice, serve and enjoy !

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