Sweet Coconut Pancakes with a Mango Sauce
Oven time 50-55 min
Pancakes are great for a teatime snack or even a dessert, so let’s celebrate Pancake Day with a new recipe from Hari Ghotra, our guest blogger. Flavoured with the taste of the tropics, coconut and mango, these yummy pancakes will bring sunshine into your day.
(6 votes, average: 4.33 out of 5)
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Ingredients For The Pancakes:
- 40g Jaggery grated or brown sugar
- 200ml water
- 200g medium Elephant Atta
- 50ml approx. coconut water (ideally from the fresh coconut if not just add water instead)
- 50g fresh coconut, grated
- 4 cardamom cloves, opened and seeds crushed
- ¼ tsp Salt
- 1 tsp baking powder
Ingredients For The Mango Sauce:
- 1 ripe mango
- squeeze of lime
- sugar to taste
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Method The Pancakes:
01 In a pan add the grated jaggery or sugar and add the water. Heat to melt the sugar and create a syrup. – leave to cool.
02 In a bowl add the atta, grated coconut, crushed cardamom, salt and baking powder and stir to mix.
03 Pour in the coconut water and melted sugar to make up 250ml of liquid and mix everything with a spoon to form a batter. The batter should be the consistency of double cream and not too watery.
04 Heat a non-stick frying pan or tava (without any oil) and pour one ladle of batter into the middle. Cover with a saucepan lid and cook the batter on medium heat for 2-3 minutes. Little holes will appear all over the top and it will become dry, remove the lid and flip with a spatula. Cook the other side until lightly browned.
Method Mango Sauce:
01 Peel the mango and discard the stone
02 Puree all the ingredients together. Check the sweetness and adjust if required. Push the puree through a fine sieve.
Serve with Greek yoghurt, mango sauce, fresh diced mango and strawberries and a good sprinkling of coconut.
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