Ingredients

• Rajgira (Amaranth) flour: 1 cup
• Ripe banana: 1 (mashed)
• Low fat milk (or any plant-based milk): ¾ cup
• Baking powder: 1 tsp
• Cardamom powder: ½ tsp
• Cinnamon powder: ¼ tsp (optional)
• Salt: a pinch
• Maple syrup or honey: 1 tbsp (optional)
• Ghee or coconut oil for cooking: 1-2 tsp
• Chopped nuts or seeds (optional): for garnish

Preparation

1. In a large bowl, combine the rajgira flour, baking powder, cardamom powder, cinnamon powder, and salt.
2. In another bowl, mash the ripe banana until smooth. Add the milk and maple syrup (if using) and mix well.
3. Gradually add the wet ingredients (banana mixture) into the dry ingredients (flour mixture) and stir to form a smooth batter. The batter should be thick but pourable. Adjust the consistency with more milk if necessary.
4. Heat a non-stick pan or griddle over medium heat and add a little ghee or coconut oil to grease it.
5. Pour a ladleful of the batter onto the hot pan and spread it slightly to form a pancake shape. Cook for 2-3 minutes until bubbles form on the surface.
6. Flip the pancake and cook for another 1-2 minutes, until golden brown on both sides.
7. Remove from the pan and keep warm. Repeat with the remaining batter.
8. Serve the pancakes warm, topped with chopped nuts, seeds, or additional maple syrup if desired.
9. Servings: 3-4 Serves

Notes

• For a sweeter flavor, you can add a little more maple syrup or honey to the batter.
• You can also add other fruits like berries or mango to the pancake batter for variation.
• Make sure the pan is not too hot, as the pancakes can burn quickly due to the natural sweetness of the banana.