The banana sweetens and binds the batter, the flour gives a nutty, wholesome base, and everything comes together in one bowl in about 20 minutes. Some mornings call for something warm, soft and quick, without a long ingredient list. These millet pancakes need only four everyday items: millet flour, a ripe banana, milk and baking powder. Millets are a traditional staple in Indian kitchens, so this is a familiar grain served in a new way. Here is a simple five-step recipe to make them at home.
Stack the pancakes on a plate and serve them warm with fresh fruit, a spoonful of curd, a drizzle of honey or jaggery syrup, or a handful of chopped nuts. They taste best fresh, as millet pancakes firm up as they cool. If you have leftovers, keep them in an airtight container in the fridge for up to two days and warm them gently on a tawa before serving. You can also make a bigger batch for tiffins, since they stay soft enough to eat at room temperature in the morning. This article is intended for general informational and cooking purposes only. Results vary with the type of millet flour, the ripeness of the banana, the pan and individual technique. Handle hot pans and stoves with care and keep children away while cooking. Millet flours may be processed alongside gluten-containing grains, so check the label if you need a gluten-free product. People with allergies, diabetes, thyroid conditions or specific dietary needs should consult a doctor or dietitian.