Ragi Pancakes with Chikoo Banana Chocolate Cream

There’s something magical about cooking while traveling. I’m currently in India, and this morning I found myself standing in the hostel kitchen by the lake of Munroe Island. With ragi powder in my bag, a few ripe bananas, and a perfectly soft chikoo fruit from my previous stay, I came up with another breakfast idea.

The chikoo was just ripe enough to be sweet and caramel-like. Instead of simply eating it as it was, I had the idea to turn it into a creamy dip for the ragi pancakes. And just like that, this nourishing and indulgent breakfast was born.

🌾 Why Ragi is a True Superfood

Ragi (also known as finger millet) is one of the most nutrient-dense grains you can include in your diet.

Here’s why ragi deserves superfood status:

1. High in Calcium

Ragi contains significantly more calcium than most other grains. This makes it fantastic for bone strength and teeth health

2. Rich in Iron

It helps combat iron deficiency and supports healthy blood circulation, especially beneficial if you follow a plant-based diet.

3. High in Fiber

Ragi keeps you full for longer, supports digestion, and helps regulate blood sugar levels.

4. Naturally Gluten-Free

Perfect for those with gluten sensitivity or anyone wanting to reduce wheat consumption.

5. Low Glycemic Index

Ragi releases energy slowly, preventing sugar spikes and crashes. It’s sustained energy in its purest form. Combined with bananas, jaggery, raw cacao, and chikoo, this recipe becomes a powerhouse of natural nutrients, minerals, antioxidants, and plant-based energy.

🥞 Ragi Pancakes

Ingredients

• 3 small bananas (or 1 big banana)

• 1 tablespoon jaggery powder

• 2 cups ragi powder

• A little water (until smooth batter forms)

• A pinch of salt

Instructions

1. Mash the bananas in a bowl until smooth.

2. Add jaggery powder and salt.

3. Stir in the ragi flour.

4. Add and mix in water until you reach a pancake-batter consistency.

5. Heat a pan on medium heat and lightly grease if needed.

6. Pour small amounts of batter into the pan and shape into pancakes.

7. Cook for about 2–3 minutes per side until golden and slightly crispy on the edges.

The result: earthy, slightly nutty pancakes with natural sweetness and a soft yet hearty texture.

Chikoo Banana Chocolate Cream

This cream turned out to be the highlight — naturally sweet, chocolatey, and almost caramel-like.

Ingredients

• 1 ripe chikoo

• 3 small bananas

• 1 teaspoon cocoa powder

Instructions

1. Peel the chikoo and remove the seeds.

2. Add chikoo, bananas, and cocoa powder to a blender.

3. Blend until smooth and creamy.

Enjoy with good company and a nice view. :)