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

INGREDIENTS

• 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

DIRECTIONS

• 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.

NOTES

• 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.

Recipe and Photographs Courtesy: Rashminotes.com