Coconut Jaggery Pancake

Main Ingredients	Coconut Milk, Jaggery
Cuisine	Indian
Course	Desserts
Prep Time	21-25 minutes
Cook time	21-25 minutes
Serve	4
Taste	Sweet
Level of Cooking	Moderate
Others	Non Veg

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

Calories	3528
Carbohydrates	65.5
Protein	382.9
Fat	192.7
Other Fiber	Iron-24.1mg