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Coconut Pancakes

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.
Course Dessert
Cuisine East-Indian, French, Indian
Keyword coconut rolls, crepes, pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 8 servings
Calories 277kcal
Author Veena Azmanov
Cost $10


  • Bowl
  • Wooden spoon
  • Spatula
  • Skillet


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
  • 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

Prepare filling

  • 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

Prepare crepes

  • 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.

Fill the crepe

  • Put the prepared coconut mixture onto it and roll it into a pancake and serve
  • Fold the sides over and roll into a log


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