Coconut Jaggery Pancake

Ingredients list for Coconut Jaggery Pancake

• 2 cups Coconut Milk
• 3/4 cup Jaggery grated
• 3 Eggs
• a pinch Soda bicarbonate
• 1 cup Refined flour (maida)
• 1 cup Whole wheat flour (atta)
• 1 teaspoon Oil
• For garnis as required Honey
• For garnis as required Powdered sugar

Method

1. Break eggs into a bowl and beat well. Add jaggery and beat further for 3-4 minutes or till fluffy. Add soda bicarbonate, refined flour, whole wheat flour and mix.
2. Add coconut milk and approximately 1 cup water and whisk well till no lumps remain. Set aside for 10-15 minutes. Heat oil in a non-stick pan. Wipe it with a tissue.
3. Keep the tissue aside to use for other pancakes. Spread a ladleful of the pancake batter in the pan. Cook, flipping, till evenly golden on both sides. Make more pancakes similarly.
4. Fold the pancakes and transfer onto a serving plate. Drizzle some honey while the pancakes are hot and sprinkle some powdered sugar and serve immediately.

Nutrition Info