This year i am in a process of adding as many healthy recipes as i can in my blog. Last month i also had a series of guest post in which many of my fellow bloggers shared their healthy breakfast recipes with me. Carrying the same forward, today i bring an absolutely delicious, gluten free, vegan breakfast recipe…. Ragi and Chocolate Pancake.
In India, finger millet locally called by various name including ragi and nachani is mostly grown and consumed in Karnataka, Rajasthan, Andhra Pradesh, Tamil Nadu, Odisha, Maharashtra, Garhwal and Kumaon (Uttarakhand), Dang District (Gujarat) and Goa. Ragi flour is made into flatbreads, including thin, leavened dosa and thicker, unleavened roti. Ragi grain is malted and the grains are ground. This ground flour is consumed mixed with milk, boiled water or yoghurt. In India, Ragi recipes are hundreds in number and even common food stuffs such as dosa, idly and laddu are made out of ragi.
Today i am following the recipe of a very popular blogger Rekha Kakkar, i was amazed to see how she used ragi to combine with chocolate to make pan cakes. As i am a big follower of Rekha and her blog My Taste Curry hence i had to try this out. The recipe is simple and can be made in a jiffy. Though i opted for a vegan recipe but these pan cakes can be made with normal dairy products as well. It totally depends on one’s personal choice.