Wholewheat Coconut Pancakes: A Kerala-inspired Snack
With Pancake Tuesday* just around the corner, we have a tasty tropical twist on the usual pancake recipe, with the addition of coconut and our favourite natural sweetener - Jaggery!
This recipe hails from Kerala,** but there are many other cultures that have a similar take on these pancakes, within and outside of India. In Goa, we make the pancakes plain, and then stuff them with a sweet mixture of jaggery and freshly grated coconut. Click here if you'd like to check out this recipe.
We made these with wholewheat flour instead of white flour, which means that they will fill you up quicker and for longer. If you can't fit them in for breakfast, they make for a great after-school snack as well.
Have a go at this recipe and let us know how your pancakes turned out.
- Heat up 1 and 3/4 cup of water and add 1/4 cup of powdered jaggery.
- Allow the jaggery to melt until it has formed a syrup.
- Mix together in a bowl 1 cup of wholewheat flour (atta), 1/4 cup of grated coconut (we used the frozen grated coconut from the Indian store), 1/4 tsp of cardamom powder and a pinch of salt.
- Add the syrup to the dry ingredients and mix well until the batter reaches a pouring consistency.
- Heat a non-stick pan and add a small knob of butter, margarine or ghee.
- Using a ladle, scoop the batter from the bowl and add it to the pan, spreading it into disc shapes sized according to your preference.
- Wait for the bubbles to pop through before flipping the pancakes and cooking it on the other side and until done.
*Traditionally known as Shrove Tuesday, this is the day that Christians would feast before the Lenten fast would begin on the following day, being Ash Wednesday.
** Recipe inspired by Jish from http://malayali.me/