Sweet Coconut Pancakes
Keralan Godhambu Ada
-
Heat
-
Serves
-
Dietary Info
-
Prep 5 mins
-
Marinade 30 mins
-
Cook 5 mins
Sweet whole wheat coconut pancakes
Hari says
If you are looking for a slightly 'healthier' alternative to the average pancake, then try these South Indian pancakes. Yes, they are sweet but they are made with whole wheat flour and coconut, and have a gentle cardamom aromatic. They are perfect if you are on a vegan diet too because the batter is egg and dairy free.
I like to serve them with either yoghurt or a fruit puree. Coconut ice cream works well too.
- Ingredients
- Method
- 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
- In a pan, add the sugar and water then heat to melt the sugar and create a syrup. Leave this to cool.
- In a bowl, add the atta, grated coconut, crushed cardamom, salt and baking powder and stir to mix.
- 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.
- Heat a non-stick frying pan or tava (without any oil).
- Pour one ladle of batter into the middle. Cover with a saucepan lid and cook the batter on medium heat for 2-3 minutes.
- 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.
- Serve with a plant-based yoghurt alternative, coconut ice cream or fruit puree, and a sprinkle of grated coconut.
Comments