Sweet Coconut Pancakes

• 40g brown sugar
• 200ml water
• 200g roti flour (atta) 
• 50ml approx. coconut water (ideally from the fresh coconut. If not, just add water instead)
• 50g fresh coconut, grated 
• 4 cardamom cloves, opened and seeds crushed 
• ¼ tsp salt
• 1 tsp baking powder

Method

1. In a pan, add the sugar and water then heat to melt the sugar and create a syrup. Leave this to cool.
2. In a bowl, add the atta, grated coconut, crushed cardamom, salt and baking powder and stir to mix.
3. Pour in the coconut water and melted sugar syrup to make up 250ml of liquid and mix everything with a spoon to form a thick batter.
4. Heat a non-stick frying pan or tava (without any oil).
5. Pour one ladle of batter into the middle. Cover with a saucepan lid and cook the batter on medium heat for 2-3 minutes.
6. Little holes will appear all over the top and it will become dry, remove the lid and flip with a spatula. Cook the other side until lightly browned.
7. Serve with a plant-based yoghurt alternative, coconut ice cream or fruit puree, and a sprinkle of grated coconut.