Coconut filled pancakes

6 servings
15 min
15 min
Very Easy


Number of serving: 6

For the pancakes:

100 g plain flour

100 g semolina

30 g rice flour

600 ml of full fat milk

50 g of brown sugar

Pinch of cinnamon powder

Oil for frying

For the coconut filling:

100 g of freshly grated coconut

50 g soft brown sugar

50 ml Maple syrup

50 g honey

3-4 green cardamom

For the Chocolate Sauce:

100 g dark chocolate ( at least 60% coca solids)

100 g soft brown sugar

100 ml double cream

50 g unsalted butter

1 teaspoon vanilla essence


  • Mix all the dry ingredients for the pancake, then add the milk and mix well until it becomes a thick homogeneous mixture. Keep it aside.
  • In a deep bottom pan mix the coconut, sugar, maple syrup and honey until the sugar has melt and the whole thing has become sticky.
  • Crush the green cardamom seeds and mix in the coconut mixture well. Break the chocolate in to pieces and place them with the butter and sugar in a Bain-marie and let it melt till it becomes a pool of chocolate.
  • Add the double cream and the vanilla essence; mix well with a wooden spoon. Remove from the water bath and let it cool.
  • Heat oil in a non-stick pan, add spoon full of pancake batter and spread with the spoon. Cook till bubble forms on the top.
  • Place the coconut mix on one side of the pancake and roll the pancake and keep for a minute and remove from the pan.
  • Repeat the procedure for every pancake you make. Serve hot with the hot fudge sauce.


Coconut filled Pancakes, photo 1
Coconut filled Pancakes, photo 2
Coconut filled Pancakes, photo 3


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