Coconut Jaggery Pancakes

Coconut Jaggery Pancakes

These pancakes have been on the menu since day one and remains one the most requested recipes at Pondicheri. They are inspired by the ‘malpua’ a sweet rice flour pancake deep fried in ghee. While these are pan sautéed, they have a deeply flavorful richness and make for a lovely weekend brunch.
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Cook Time

60 Minutes



To make the pancakes:
Step 1
Combine eggs, coconut milk, kewra water, ghee, coconut, and ginger and whisk until smooth.
Step 2
In a large bowl, stir the rice flour, almond flour, sugar, cardamom, salt, baking powder, and baking soda until evenly combined. Pour in the egg, coconut milk mixture and fold until evenly mixed.
Step 3
On a greased medium-hot skillet, pour a little ghee, drop little mound full of batter and top with sliced almonds. Repeat and let the pancakes cook 1 to 2 minutes then flip them on the other side to finish cooking.
Step 4
Serve them with jaggery caramel, sweetened yogurt, and blueberries.
To make Jaggery Caramel:
Step 1
In a stockpot, heat the jaggery and sugar until golden brown in color. Take the pan off the heat and add the ground cardamom, cinnamon, salt, and heavy cream. Bring the mixture back to heat until smooth and strain if needed.
To make Sweetened Yogurt:
Step 1
Whisk all yogurt ingredients and refrigerate until further use.


2 eggs, whole, room temperature

One 14-ounce can coconut milk

1 teaspoon kewra water

1/4 cup ghee or melted butter, plus more for greasing pan 

1 cup grated fresh coconut 

1 tablespoon grated unpeeled ginger purée 

1 1/2 cups rice flour

1 cup toasted almond flour

1 cup cane sugar

1 teaspoon ground cardamom 

1 teaspoon sea salt

1/2 tablespoon baking powder 

1/2 teaspoon baking soda 

1/4 cup toasted sliced almonds 

Jaggery Caramel:

1/2 cup grated or chopped dark jaggery 

1/2 cup cane sugar

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon 

1/2 teaspoon sea salt 

Sweetened Yogurt:

2 cup drained or Greek yogurt 

1/2 cup powdered sugar

1/2 teaspoon ground cardamom

Pinch of sea salt 

Notes & Variations

  • If allergic to almonds, replace almond flour with rice flour and increase ghee to 1/2 cup.
  • The batter may be made 2 to 3 days in advance.
  • To toast almond flour, spread it on a baking sheet and bake in a 300°F. preheated 
oven for 15 to 20 minutes.

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