Fluffy Nachni Pancakes With Coconut Jaggery Syrup Recipe

Indian cuisine · 264 calories

Fluffy Nachni Pancakes with Coconut Jaggery Syrup recipe

About this recipe

Fluffy Nachni Pancakes with Coconut Jaggery Syrup are a delightful way to start your day. Made with nutrient-rich finger millet flour and rice flour, these pancakes are not only gluten-free but also packed with plant-based protein. The addition of chia seeds creates a light, tender texture while boosting the protein content further. The coconut jaggery syrup adds a burst of natural sweetness, perfectly complementing the earthy flavor of the pancakes. With a hint of cardamom and a sprinkle of grated coconut, this dish is a celebration of traditional Maharashtrian flavors. Ideal for a cozy breakfast or brunch, these pancakes are easy to prepare and offer a healthy yet indulgent start to your day. Pair with a warm cup of herbal tea for the ultimate morning treat.

Ingredients

  • 500 g Supreme Harvest Ragi Flour
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 ltr So Good High Protein Almond Beverage
  • 100G Chia Seed
  • 50 g Puramate Baking Soda
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 g Whole Farm Premium Jaggery Powder
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 10G Cardamom Powder
  • - PARACHUTE COCONUT OIL 100ML
  • 1 pack (200 g) Wow! Coco Fresh Grated Coconut

Instructions

  1. 1. In a small bowl, mix chia seeds with 50 ml of almond milk and let it sit for 10 minutes to form a gel.
  2. 2. In a large mixing bowl, combine ragi flour, rice flour, baking soda, and salt evenly.
  3. 3. Gradually whisk in the remaining almond milk and the chia seed gel to form a smooth batter.
  4. 4. Heat a non-stick pan over medium heat and lightly grease with coconut oil.
  5. 5. Pour a ladleful of the batter onto the pan and spread it gently into a round pancake shape.
  6. 6. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
  7. 7. Repeat the process for the remaining batter, greasing the pan as needed.
  8. 8. For the syrup, mix jaggery powder, coconut milk, and cardamom powder in a saucepan over low heat.
  9. 9. Stir continuously until the jaggery dissolves completely and the syrup thickens slightly.
  10. 10. Serve the warm pancakes topped with the coconut jaggery syrup and a sprinkle of freshly grated coconut.