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Pani Pol Pancake
Desserts • Sri Lanka
ගැන Pani Pol Pancake
Thin pancake rolled around a sweet jaggery-coconut filling — tea-time classic.
How to Make Pani Pol Pancake (Traditional & Healthy Version)
Pani Pol Pancake is a beloved Sri Lankan dessert that brings together the delicate flavors of coconut, jaggery, and fragrant spices, all wrapped in a soft, thin crepe. Originating from kitchens across Sri Lanka, this sweet treat is a staple at family gatherings and festive occasions, cherished for its comforting taste and rich cultural heritage. The name 'Pani Pol' translates to 'honey coconut,' highlighting the luscious coconut filling sweetened with kithul jaggery, a traditional Sri Lankan sweetener derived from the kithul palm. Perfect for breakfast or as a light dessert, Pani Pol Pancake offers a delightful contrast of textures: the tender pancake envelops a moist, aromatic coconut mixture. Its simplicity and use of wholesome, plant-based ingredients make it a healthier alternative to many conventional desserts. Loved by children and adults alike, it's a dish that evokes nostalgia and warmth, making it a must-try for anyone eager to experience authentic Sri Lankan flavors. Whether you’re new to Sri Lankan cuisine or a seasoned enthusiast, preparing Pani Pol Pancake at home is an easy and rewarding way to enjoy a taste of Sri Lanka’s culinary traditions. It’s a versatile dessert, easily adaptable to various dietary needs without sacrificing its signature taste or cultural significance.
Ingredients(for 2 medium pancakes per serving)
- 1 cup All-purpose flour (Wheat flour (local: paan piti))
- 1 cup Fresh grated coconut (Pol)
- 1/2 cup Kithul jaggery (Shaved or grated)
- 1 cup Water (For batter)
- 1/4 cup Coconut milk (First extract preferred)
- 1/4 tsp Cardamom powder (Elakkai)
- 1/4 tsp Salt
- a pinch Turmeric powder (For color) - optional
- 1 tsp Oil (Coconut oil or neutral oil for frying)
Instructions
- 1
Prepare the pancake batter by mixing all-purpose flour, water, coconut milk, salt, and a pinch of turmeric powder in a bowl. Whisk until smooth and lump-free.
5 minutes
Ensure the batter consistency is runny but coats the back of a spoon for thin crepes.
- 2
Heat a non-stick pan over medium heat. Lightly grease with coconut oil. Pour a small ladleful of batter into the pan, swirling to cover the surface thinly.
3 minutes per pancake
Cook one side only for a softer texture, as traditional Sri Lankan pancakes are not flipped.
- 3
Cook each pancake for 1-2 minutes until edges lift and surface is set. Remove and stack on a plate. Repeat with remaining batter.
10 minutes
Keep pancakes covered with a cloth to retain softness.
- 4
Prepare the filling by mixing fresh grated coconut, grated kithul jaggery, and cardamom powder in a saucepan over low heat. Stir continuously until jaggery melts and mixture thickens.
5 minutes
Do not overcook; stop when mixture becomes sticky and aromatic.
Why This Dish is Healthy
This Sri Lankan dessert is a healthier choice because it uses plant-based ingredients, natural sweeteners, and is low in unhealthy fats. Coconut offers healthy medium-chain triglycerides and fiber, supporting digestion and sustained energy. By avoiding refined sugar and opting for kithul jaggery, the glycemic impact is reduced, making it suitable for those mindful of blood sugar. The recipe is adaptable for further calorie reduction, making it a guilt-free treat for dessert lovers.
Pani Pol Pancake is a vegetarian dessert rich in dietary fiber from fresh coconut and provides essential minerals like potassium and magnesium from kithul jaggery. The use of coconut milk and minimal oil makes it lower in saturated fat compared to butter-laden sweets. This dish is free from artificial sweeteners and processed sugars, relying on natural jaggery for sweetness, which contains trace minerals and antioxidants. The inclusion of cardamom not only adds aroma but also has digestive benefits.
Pro Tips
- 💡Tip 1: Use freshly grated coconut for the best flavor and texture.
- 💡Tip 2: Make sure the pan is well-heated before pouring the batter for even cooking.
- 💡Tip 3: Do not overcook the coconut filling, as it can become dry and hard.
Storage & Serving
Store prepared pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan or microwave before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 245.0 kcal |
| Protein | 3.8 g |
| Carbohydrates | 34.0 g |
| Total Fat | 10.2 g |
| Fiber | 2.8 g |