Sweet mornings made healthier! These Jowar Banana Pancakes with Jaggery are soft, fluffy, and naturally sweetened with ripe bananas and desi jaggery. No refined sugar, no maida – just pure millet magic. High-fiber jowar makes them gut-friendly, while jaggery adds natural sweetness and an iron boost. Perfect for kids and adults, these pancakes are energy-rich and gluten-free. Try them once, and you'll skip the maida pancakes forever!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mash the ripe banana in a bowl until smooth.
Add the jowar flour, jaggery powder, and cold milk to the mashed banana. Mix well to form a smooth batter.
Heat a non-stick pan and grease it lightly with desi ghee.
Pour a ladleful of batter onto the pan and spread it gently to form a pancake.
Cook on medium heat until bubbles appear on the surface, then flip and cook the other side until golden brown.
Repeat the process for the remaining batter, greasing the pan as needed.
Use ripe bananas for better sweetness and flavor.
Ensure the batter is smooth and lump-free for evenly cooked pancakes.
Cook on medium heat to avoid burning and ensure the pancakes are cooked through.
Can I use any other flour instead of jowar flour?
Yes, you can substitute jowar flour with other gluten-free flours like bajra or ragi, but the texture may vary.
Can I replace jaggery powder with sugar?
Yes, you can use sugar, but jaggery adds a unique flavor and is a healthier alternative.
Can I make these pancakes vegan?
Yes, you can replace milk with almond or soy milk and use coconut oil instead of desi ghee.
How do I store leftover pancakes?
Store them in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I add toppings to these pancakes?
Absolutely! You can add fresh fruits, nuts, or a drizzle of honey for extra flavor.
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