Another new obsession – Nachni (Marathi) / Ragi (Hindi) or Finger Millet as it is popularly known , in the past few days have made savoury pancakes several times so today I thought I would rustle up some sweet pancakes. But had to keep them healthy so opted for Soya Yoghurt instead of eggs which makes these vegan friendly and added in oats so that makes them gluten free too.
I really wanted to come up with some name for the Marathi alternative to this recipe and ‘Nachni chya god polya’ sounded like fun 😉
Light and puffy these are just perfect when you are craving pancakes but a healthier version is what you really want!
Ragi is known to have a whole host of health benefits:
- Popular amongst diabetics due to it’s low GI
- High is dietary fiber
- Rich in calcium, iron and thiamine
- It is an aid to healthy weight loss due to it’s very low fat content
- It is a good source of GF protien
- Popular as a baby food too
Nutritional value of finger millet per 100g
- Protein 7.6g
- Fat 1.5g
- Carbohydrate 88g
- Calcium 370mg
- Vitamins – A: 0.48mg
- Thiamine (B1): 0.33mg
- Riboflavin (B2): 0.11mg
- Niacin: (B3) 1.2mg
- Fiber 3g
Image Credit: Mikael Häggström
Why you should make these pancakes! As if you need any excuses for blueberry pancakes!!!
- Low GI due to the finger millet flour so ideal for diabetics as it keeps blood sugar levels steady avoiding any sudden spikes and crashes.
- Gluten free
- Ideal for vegans
- Dairy Free
- Egg Free
- Refined sugar free as Natvia is great sugar substitute
- The oats ensure that this pancake keeps you fuller longer
Serves: 1 – makes 6 mini pancakes – double up quantity for 2 people
- 6 heaped tbsp oats
- 4 heaped tbsp finger millet flour
- 3 tbsp Soya yoghurt – I used Alpro – it’s approved by the Vegan society
- Handful of blueberries
- 4 tsp of Natvia – adjust as per taste
- In a large mixing bowl add the oats and finger millet and then the yoghurt
- Mix well and a thick mixture will form
- Heat about 2 cups of water in a kettle and let it cool down a bit
- Slowly pour into the mixture and set aside for about 5-7 minutes
- Then mix well to form a batter ensuring that it is not runny but has a good consistency, then add the Natvia and stir well till it all dissolves, adjust as per taste.
- On a non-stick pan on medium heat melt 1 heaped tbsp unsalted butter or if your using the 1 cal sunflower oil spray then about 6 – 8 sprays are enough.
- Ladle enough of the batter in the centre of the pan enough for a mini pancake, do not spread it like a dosa as the batter will disintegrate.
- Allow to cook on each side for about 1 minute with a lid.
- Use a wooden spatula to loosen the side done first and flip over carefully, the more the blueberries in each pancake that you ladle into the pan the more the water content as the heat will make the fruit pop and melt into gooey fruity goodness. Don’t fret if the first few pancakes break especially where the fruit is at the edge.
My pancake stack collapsed just as I was about to photograph it – humfph! But it was a very satisfying , delicious and healthy breakfast which even the hubster loved – win-win! Woohoo 🙂
A word of caution though excessive consumption may lead to kidney trouble so don’t over do the consumption.
Lastly a fun fact! Did you know that the grains are fermented to make a beer in some parts in Nepal? Cool or what?!
- Supra Organics
- Veg Weight Loss Diets