Coconut Jaggery Pancakes Makes 6 cups

2 eggs, whole 14 oz can coconut milk 1 tsp kevra water ¼ cup ghee or melted butter + for greasing pan 1 cup grated fresh coconut 1 tablespoon grated unpeeled ginger puree

1½ cups rice flour 1 cup toasted almond flour 1 cup sugar 1 teaspoon ground cardamom 1 teaspoon salt ½ tablespoon baking powder ½ teaspoon baking soda

¼ cup toasted sliced almonds

instructions 1. Combine eggs, coconut milk, kevra water, ghee, coconut and ginger and whisk until smooth. 2. In a large bowl, stir the rice flour, almond flour, sugar, cardamom, salt, baking powder and soda until evenly combined. Pour the egg coconut milk mixture and fold until evenly mixed. 3. On a greased hot skillet, pour a little ghee, drop little mound full of batter and top with sliced almonds. Repeat and let the pancakes cook 1-2 minutes then flip them on the other side to finish cooking. 4. Serve them with jaggery caramel, sweetened yogurt and blueberries. instructions

JAGGERY CARAMEL

½ cup grated or chopped dark jaggery ½ cup sugar ½ teaspoon ground cardamom ½ teaspoon ground cinnamon ½ teaspoon salt

½ cup heavy cream

Heat up the jaggery and sugar in a stockpot 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.

SWEETENED YOGURT

2 cup drained or Greek yogurt ½ cup powdered sugar ½ teaspoon ground cardamom pinch salt

Whisk all of the above and refrigerate until further use. notes & variations • If allergic to almonds, replace almond flour with rice flour (but increase the ghee to ½ cup if doing so) • The batter may be made 2-3 days in advance • To toast almond flour, spread it on a baking sheet and bake in a 300F preheated oven for 15-20 minutes.