Sri Lankan Spiced Coconut Pancakes

Ingredients

• 1 cup (240ml) rice flour 1 cup (240ml) rice flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (50g) jaggery or palm sugar, grated 1/4 cup (50g) jaggery or palm sugar, grated
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 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

1. 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.
2. 2.
   Heat an appa pan or a non-stick skillet over medium heat. Lightly grease the pan with coconut oil.
3. 3.
   Pour a ladleful of the batter into each cavity of the appa pan or onto the skillet, filling it about three-quarters full.
4. 4.
   Cover the pan and cook for 2-3 minutes, or until the edges of the pancakes turn golden brown and crispy.
5. 5.
   Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until the other side is cooked through.
6. 6.
   Remove the pancakes from the pan and repeat the process with the remaining batter.
7. 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.