Coconut stuffed Pancakes

 My version

An easy and healthy breakfast with the goodness of coconut and honey. Won't say much about it, just try it. Kids will love it and so will you. Once again, giving a precise measure is really difficult, so, just follow the pictures and try figuring out the measure please! I'll try my best to give an approximate measure though.

Ingredients :
Whole wheat flour	-		1 and 1/2 cups
Fresh grated coconut	-		3/4 cup + 1/2 cup
Water	-		enough to make batter
Oil	-		Just to grease the pan
Almond (flakes or chopped)	-		2 tablespoons
Raisons	-		2 tablespoons
Cardamom powder	-		A pinch
Honey	-		As preferred
Salt	-		A pinch
Preparation Method :
Measure and put sufficient flour in a mixing bowl. Add a pinch or two of salt and add water and whisk into a fine batter. Make sure the batter isn't too watery and there aren't any lumps of flour left. Usually white flour is considered best for pancakes. But, I just chose the healthy option. You can make the batter in plain flour as well. In a wok roast some almonds and raison. No oil required. Add some fresh grated coconut. Please do not substitute with desiccated coconut. Just heat the coconut. Do not roast. add a pinch of cardamom powder. Grease a pan, pour a spoonful of batter and spread into a nice thin, flat pancake. Turn to both side until both side slightly brown. Once ready, move onto plate and line the coconut mixture straight across the centre of the pancake. Top with some fresh grated coconut. Drizzle fresh honey as required. Roll as shown in picture below. Cut into a bit bigger than bite sized pieces.
Sweet, Crunchy, chewy, healthy Coconut stuffed pancakes Ready!!
It's also a nice snack with evening tea.