Ragi And Chocolate Pancake – Vegan & Gluten Free

by Shaheen Ali
Ragi & Chocolate Pan Cake

 

Ragi & Chocolate Pan Cake

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.

Ragi & Chocolate Pan Cake

Ragi & Chocolate Pan Cake

 

 

Print Recipe
Ragi & Chocolate Pan Cake
Gluten free, vegan breakfast recipe to comfort your body and soul.
Ragi & Chocolate Pan Cake
Course breakfast
Cuisine global
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course breakfast
Cuisine global
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Ragi & Chocolate Pan Cake
Instructions
  1. Combine and sift the flour, cocoa powder, baking powder , baking soda and salt together in a mixing bowl.
  2. Add grated jaggery and whisk to make a dry mix.
  3. Add in the melted butter, vanilla, milk and whisk until well combined.
  4. Now add grated dark chocolate in the mix and stir well till everything incorporates nicely.
  5. Heat a nonstick pan over low-medium heat and grease with butter.
  6. Take a ladle full of batter per pancake and pour into the pan and cook till bubbles start to form over surface.
  7. Carefully flip the pan cake and cook from other side as well.
  8. Transfer the pancake on a plate and repeat with remaining batter and make more Ragi and chocolate pancakes.
  9. Stack 4-5 pancakes on each plate and drizzle some chocolate sauce or honey all over. Also top some chopped berries to give a nice fruity flavor.
Recipe Notes

If you liked this easy, gluten free, vegan breakfast recipe then try making at home and make your kids happy. Also share your stories with me in comments below.

Love : Shaheen

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2 comments

Sun July 25, 2018 - 8:39 pm

Wow! Finally after days of attempted Gluten Free and Vegan pancakes I was about to give up! What a success they are. Just purrrfect! I actually used coconut oil instead of butter and maple syrup instead of jaggery. They taste like chocolate brownies

Reply
Shaheen Ali August 7, 2018 - 9:20 pm

Thank you so much for such a wonderful feedback. I love it as much as you…happy cooking!

Reply

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