
Recipe
Sri Lankan Spiced Coconut Pancakes
Coconut Delights: Sri Lankan Spiced Pancakes
4.5 out of 5
Indulge in the flavors of Sri Lankan cuisine with these delightful spiced coconut pancakes. Pani appa, as they are known locally, are a traditional Sri Lankan dish that combines the richness of coconut with aromatic spices.
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if using vegan jaggery or palm sugar), Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, High-fat
Ingredients
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1 cup (240ml) rice flour 1 cup (240ml) rice flour
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1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
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1/4 cup (50g) jaggery or palm sugar, grated 1/4 cup (50g) jaggery or palm sugar, grated
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1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
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1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
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1/4 teaspoon salt 1/4 teaspoon salt
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Coconut oil, for greasing the pan Coconut oil, for greasing the pan
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 6g, 5g
- Carbohydrates (total, sugars): 29g, 8g
- Protein: 2g
- Fiber: 1g
- Salt: 0.2g
Preparation
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1.In a mixing bowl, combine the rice flour, coconut milk, grated jaggery or palm sugar, ground cinnamon, ground cardamom, ground nutmeg, and salt. Mix well until a smooth batter is formed.
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2.Heat an appa pan or a non-stick skillet over medium heat. Lightly grease the pan with coconut oil.
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3.Pour a ladleful of the batter into each cavity of the appa pan or onto the skillet, filling it about three-quarters full.
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4.Cover the pan and cook for 2-3 minutes, or until the edges of the pancakes turn golden brown and crispy.
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5.Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until the other side is cooked through.
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6.Remove the pancakes from the pan and repeat the process with the remaining batter.
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7.Serve the Sri Lankan Spiced Coconut Pancakes warm with coconut chutney or spicy sambal.
Treat your ingredients with care...
- Rice flour — Ensure that the rice flour is finely ground for a smooth batter.
- Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
- Jaggery or palm sugar — Grate the jaggery or palm sugar finely to ensure it dissolves easily in the batter.
Tips & Tricks
- For extra flavor, you can add a teaspoon of vanilla extract to the batter.
- If you prefer a sweeter pancake, you can increase the amount of jaggery or palm sugar.
- Make sure to grease the appa pan or skillet well to prevent the pancakes from sticking.
- Serve the pancakes immediately for the best texture and taste.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
Serving advice
Serve the Sri Lankan Spiced Coconut Pancakes as a delicious breakfast or snack. They can be enjoyed on their own or paired with coconut chutney or a spicy sambal for an extra kick of flavor.
Presentation advice
Stack the pancakes neatly on a plate and garnish with a sprinkle of grated coconut or a dusting of cinnamon for an appealing presentation.
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