As the evening light softens and the craving for something sweet and comforting begins to stir, it’s the perfect time to turn to the kitchen for a simple yet soul-satisfying treat. These Sweet Coconut Jaggery Pancakes—soft, fragrant, and lightly spiced—are the ideal homemade snack to pair with a warm cup of tea or coffee. Made with wholesome ingredients like coconut, jaggery, and whole wheat, they offer a delightful balance of natural sweetness and earthy flavor, ready in just minutes.
- Ingredients
- ½ cup fresh grated coconut
- ½ cup jaggery powder (adjust to taste)
- ½ cup wheat flour
- ¼ cup roasted fine rice flour
- ¼ tsp cardamom (elaichi) powder
- ¼ tsp baking soda
- A pinch of salt
- 1 cup water (adjust as needed for consistency)
- Ghee or oil for cooking
Prepare the Batter
In a mixing bowl, combine the wheat flour, roasted rice flour, baking soda, and a pinch of salt. Mix well to ensure even distribution. Add the jaggery powder and fresh grated coconut, stirring until everything is incorporated. Gradually pour in the water while whisking to avoid lumps. Aim for a smooth, pourable batter—similar to traditional pancake batter—that isn’t too thick or runny. Let the batter rest for 10 minutes to allow the flours to absorb the moisture and the flavors to meld.
Cook to Golden Perfection
Heat a non-stick pan or tawa over medium heat. Lightly grease it with ghee or oil. Once hot, pour a ladleful of batter onto the center of the pan and gently spread it into a small, even circle. Cover the pan with a lid and cook for 2–3 minutes on medium-low heat until the surface looks set and small bubbles appear. Carefully flip the pancake and cook the other side until it turns a beautiful golden brown and is cooked through. Repeat with the remaining batter, adding a little ghee or oil between batches.
Serve Warm
These pancakes are best enjoyed fresh off the pan. Serve them warm as they are, or drizzle with a little extra melted jaggery syrup or a sprinkle of coconut flakes for extra indulgence.
