Coconut Pancakes

Refined flour mixed with coconut milk to make pancakes and served stuffed with cottage cheese-spinach mixture This recipe is from FoodFood TV channel

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Coconut Pancakes

Main Ingredients Coconut milk, Refined flour
Cuisine Fusion
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Coconut Pancakes

  • 1 1/2 cups Coconut milk
  • 1 cup Refined flour
  • 1 teaspoon Baking powder
  • to taste Salt
  • 4 tablespo to cook Oil
  • 3 cloves Garlic
  • 4 Spring onion bulbs
  • 15-20 Spinach leaves
  • 5-6 stalks Spring onion stalks
  • 1 teaspoon Grainy mustard paste
  • 100 grams Cottage cheese (paneer)
  • as required Tomato ketchup
  • to garnish Microgreens
  • to garnish Red capsicum curls


  1. Take refined flour in a large mixing bowl, add baking powder and salt and mix. Add coconut milk gradually and whisk to a smooth batter. Add 2 tbsps oil and whisk again.
  2. Add a little water to adjust consistency and whisk again taking care that there are no lumps. Rest the batter for 15-20 minutes.
  3. Heat 2 tbsps oil in a non-stick pan. Chop garlic cloves, put into the pan and saute. Chop spring onion bulbs roughly and put into the pan, mix and saute till soft.
  4. Roughly chop spinach leaves and put into the pan and mix. Roughly chop spring onion greens and put into the pan and mix. Add salt and toss well.
  5. Add grainy mustard paste to the batter and mix well.
  6. Heat 1 tbsp oil in another non-stick pan, pour a ladle full of batter in it and rotate the pan so that the batter spreads evenly, let it cook.
  7. Break cottage cheese into small pieces and add to the spinach mixture in the other pan. Mix and switch off the heat.
  8. When the underside of the pancake is done, flip it, drizzle a little oil all around and let the other side cook.
  9. When both sides of the pancake are evenly done, place some spinach-cottage mixture at one end, drizzle a little tomato ketchup over it and fold the other side of the pancake over it. Make more pancakes with rest of the batter.
  10. Transfer the pancakes onto a serving plate, garnish with microgreens and red capsicums curls and serve hot.