Sweet Coconut Panckaes | Hari Ghotra
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Sweet Coconut Pancakes

Keralan Godhambu Ada

  • Heat None
  • Serves 4
  • Prep5 mins
  • Marinade 30 mins
  • Cook5 mins
Sweet Coconut Pancakes

Sweet whole wheat coconut pancakes

Hari says

If you are looking for a slightly 'healthier' alternative to the average pancake, then try these South Indian pancakes. Yes, they are sweet but they are made with whole wheat flour and coconut, and have a gentle cardamom aromatic. They are perfect if you are on a vegan diet too because the batter is egg and dairy free.

I like to serve them with either yoghurt or a fruit puree. Coconut ice cream works well too.


  • Ingredients
  • Method
  • 40g brown sugar
  • 200ml water
  • 200g roti flour (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


  1. In a pan, add the sugar and water then heat to melt the sugar and create a syrup. Leave this to cool.
  2. In a bowl, add the atta, grated coconut, crushed cardamom, salt and baking powder and stir to mix.
  3. Pour in the coconut water and melted sugar syrup to make up 250ml of liquid and mix everything with a spoon to form a thick batter.
  4. Heat a non-stick frying pan or tava (without any oil).
  5. Pour one ladle of batter into the middle. Cover with a saucepan lid and cook the batter on medium heat for 2-3 minutes.
  6. 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.
  7. Serve with a plant-based yoghurt alternative, coconut ice cream or fruit puree, and a sprinkle of grated coconut.

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