Sweet Coconut Pancakes with a Mango Sauce - Elephant Atta

Ingredients

• 40g Jaggery grated or brown sugar
• 200ml water
• 200g medium Elephant Atta
• 50ml approx. coconut water (ideally from the fresh coconut if not just add water instead)
• 50g fresh coconut, grated
• 4 cardamom cloves, opened and seeds crushed
• ¼ tsp Salt
• 1 tsp baking powder
• 1 ripe mango
• squeeze of lime
• sugar to taste