Oats and Finger Millet Pancakes


Preparation Time: 10 minutes
Cooking Time: 10 minutes
Number of Servings: 2


  • 1 cup soaked oats
  • ½ cup finger millet flour (ragi)
  • 1 ripe banana cut into small pieces
  • ½ cup milk
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 1 tbsp jaggery
  • 1 tsp salt
  • 1-2 tbsp of Sprig Cinnamon Imbued Honey
  • 1-2 tsp coconut/olive oil


  • Grind the soaked oats and banana to a fine paste.
  • Add milk, finger millet flour and mix well to form a consistency that can be poured on a pan.
  • Add salt, jaggery, baking powder, vanilla essence and set the batter aside for a couple of hours.
  • Heat a skillet or pan and pour a spoonful of batter. Do not spread the batter too much.
  • Add a few drops of coconut oil over the poured batter and lower the flame.
  • Once you see the color changing, carefully flip to the other side and allow to cook.
  • Drizzle Sprig Cinnamon Imbued Honey and serve with fruits.
  • The dark color is due to Ragi/finger millet. You can substitute this with fox tail millet or even all purpose flour.
  • Adjust the quantity of milk and finger millet flour to ensure that the batter is not too runny.
  • You can sugar instead of jaggery.
  • Cut fruits like apple and strawberry can be added to the batter.

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