Coconut Pancakes is a sweet traditional dessert roll made with flour crepes and freshly grated coconut. It is popularly made on Pancake Tuesday, a few days before the season of Lent.
Servings 8 servings
For the filling
- 2 cup Coconut grated
- 2 tbsp Sugar
- 2 tbsp Raisins
- 2 tbsp Nuts chopped
For the crapes batter
- 2 cups All purpose flour
- 1 Egg large
- 1 tbsp oil
- ¼ tsp Salt
- ½ cup Water or more for consistency
- ⅛ tsp Almond extract
- 2 tbsp Oil for greasing the pan
For the batter
In a bow, add the flour, salt and egg.
Beat the mixture while adding a little water at a time.
You need to add the water till the mixture turns into a consistency like a dosa batter. Not too thick not too thin - Set aside
In a pan, combine the coconut, sugar and almond essence.
Cook for 15 to 20 mins on low flame until the coconut is soft
Next, add the nuts and raisin, mix well and switch off the gas
Heat a non-stick pan (20 cm) and lightly grease it with oil.
Pour about ¼ cup of the batter and swirl the pan so the batter is evenly distributed into a thin layer
Cook for 2 to 3 minutes on medium heat.
Flip out onto a clean kitchen cloth.
Calories: 277kcal | Carbohydrates: 34g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 87mg | Potassium: 158mg | Fiber: 3g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 0.8mg | Calcium: 12mg | Iron: 2.2mg