Ragi pancakes with grape and cape gooseberry compote | Glutenfreewhisk

Pancakes have always been my favorite breakfast option when it comes to sweet breakfasts. Making eggless and gluten-free pancakes can be a challenge as fluffy pancakes are something what everyone loves. These eggless ragi pancakes are not as fluffy as regular pancake mix but you have to take it from me this pancake recipe is equally amazing. The cherry on top is the homemade compote. And I have used the seasonal fruits to make this, and these are green grapes and cape gooseberry.

Adding banana to pancake mix is very common but personally I don't consume banana, so I have skipped it but if you want to eliminate the sugar content or reduce the amount of sugar used then you can opt for banana and rest of the recipe remains the same. Also, I have opted to make these ragi pancake in ghee instead of butter and I will suggest you too do the same because the taste to ghee makes these pancakes even better. Maybe I am biased as I prefer ghee over everything as I love ghee,

In order to not waste the batter in the end I have made some tiny pancakes as well and have used them as decoration which I found really cute. This step is totally optional. To add a crunch and make it a full nutrients packed meal I have used almonds and pumpkin seeds to decorate that adds to the flavor, texture and health benefits. Eating a wholesome, hearty breakfast should be your priority even if it is sweet indulgence to start your day with. Choosing your craving is important and being mindful of it is just being smart. Thus, eating gluten-free pancakes is healthy and replacing sugar with banana is a must if you eat banana. I am bound so I have used brown sugar.

Both green grapes and cape gooseberry has that natural tangy taste thus I haven't added any lemon juice to my compote but if you have sweet grapes and cape gooseberries then you can add 1 tsp of fresh lemon as this brings out the flavors. I have used jaggery to make this compote bit you can use any sweetener of your choice.

Ragi flour has a very earthy flavor, and it is really creamy in texture after it cooks. Adding oat flour gives it a grainy texture and also helps binding this batter better. Oat flour also cuts that earthy flavor of ragi flour and prevents it from overpowering. I personally like ragi flour in my baking and have made some amazing recipes like ragi coconut mug cake and gluten free ragi almond cake are some must have cakes.

You can even check my chocolate oats pancake recipe with cherry compote these are whole wheat flour and oat pancake and are made with egg. A classic pancake recipe with homemade cherry compote. If you are an oats lover and want a twist to your regular overnight oats try overnight oats chocolate chia smoothie bowl. It's just amazing.

If you are not a sweet breakfast person then try one of the best savory breakfasts you can make yourself Potato, carrot and egg pancake. The protein and carb packed breakfast that gets ready in 10-12 minutes and you can have your own variations. It is one of the best and regular breakfast for me. You can also indulge in bajra poha, one of the most loved breakfasts in every Indian household is poha so why not add a character to regular poha and use bajra poha instead. My recipe is non spicy and flavorful.

INGREDIENTS -

To make ragi pancake 

4 tbsp ragi flour

2 tbsp oat flour

Brown sugar as per taste

2 tsp baking powder

2 tsp cinnamon powder 

Some chocolate chips

Water to make a thick consistency batter

Ghee

To make grape cape gooseberry compote 

4-5 green grapes

4-5 cape gooseberry 

Jaggery, to taste

Half a glass water

1 tsp fennel seed

For garnish

4 Chopped almonds

Some pumpkin seeds

Chocolate chips

Honey to drizzle (optional)

METHOD -

1. Take all the ragi pancake ingredients except ghee and make a thick consistency batter that is pourable but not runny or too thick.

2. In a pan apply so ghee to grease the pan well and pour a spoonful of batter. Pour the batter as per the size of pancake you desire. Cover and cook it in simmer. Once done, flip the pancake and let is cook on the other side as well.

3. Use the batter to make pancakes in the similar manner and set aside. I have made some very tiny ragi pancakes from the last of the batter in order not to waste anything and later have used these tiny pancakes for garnish.

4. In another pan quickly make a grape cape gooseberry compote. Add the chopped grapes and cape gooseberry, water, fennel seeds and jaggery and let it cook in simmer till everything is soft and mushy. Keep the consistency to your liking. I have made it thick and sticky. You can also keep it a little runny.

5. Stack the pancakes, garnish with the compote, drizzle honey on top generously. Add chopped almonds and pumpkin seeds with chocolate chips and indulge.

6. Serve warm, enjoy these healthy eggless ragi pancakes with homemade compote for breakfast or for dinner.

Note - Add 1 mashed banana to the batter and reduce or remove the sugar altogether and use milk instead of water to make the batter. This will give you even better ragi pancakes to indulge in.

Check the full recipe on YouTube (Gluten_free_whisk) - Ragi pancakes with grape and cape gooseberry compote recipe.

Ragi pancakes with grape and cape gooseberry compote | Glutenfreewhisk