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Blueberry chocolate Pancake

About the Recipe


  • 1 cup ragi flour

  • ½  cup chopped blueberries

  • ⅓ cup cocoa powder

  • 1 tsp baking powder

  • ½ tsp pink himalayan salt

  • ½ cup organic jaggery

  • 2 tbsp ghee / melted butter

  • 150 ml unsweetened almond milk


  • Mix wet and dry ingredients separately and then combine.

  • Add the required amount of butter / ghee on an iron cast pan. Pour a ladleful of batter and cook until the edges are dry. Then turn over and cook until done. Repeat with the remaining batter.

  • Serve hot.

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