Sri Lankan Coconut Pancakes (Gluten Free + Vegan+ Naturally Sweetened)

This morning I’m bringing you a wonderful recipe of golden yellow pancakes that Sri Lankans call ‘Pani pol pancakes’, not to be confused with the thicker fluffier flapjacks North Americans are accustomed to. This recipe makes thin and flexible pancakes with crispy edges like the french crepes.

To see the process from start to finish, watch the video on YouTube.

I’ve got to admit I’m still hurting since our beautiful Pomeranian, Truffles passed away last month. We had a very silent Diwali this year. Truffles was the light of our lives. I know he will always be with us in our hearts and the pain will ease, but for now it just really hurts not to see or physically have him by my side. Some days I feel OK and other days I struggle immensely. One thing that I discovered helping me through this grief is cooking. It has always been a source of joy and comfort to me. I’m in my own world when I cook.

As I was not in the mood to make the usual kheer and Karah parshad on the occasion of Gurupurab, I decided to make ‘Pani pol‘ instead. I made these pancakes during the day so that I have enough time to take pictures and enjoy them later with my husband and daughter when they come home. (Our daughter even though lives separately comes home to say hello whenever she has time and spends evening with us). We had these pancakes for dessert with some whipped coconut cream on side and cup of kahwa tea. Sorry, no photo.

On religious occasions we place the food in front of Guru (or the holy book) and ask (in prayer) to bless it. Then the kirpaan (curved dagger, on the left) is used to pierce the blessed food before serving.

Sri Lankan Pani Pol are delicate, turmeric-spiced pancakes, stuffed with sweet coconut filling. Not too sweet or heavy. They are my childhood favorite. Our neighbor gave my mom this recipe and it was used so often in our home. These pancakes make a great addition to a healthy breakfast, a tea-time treat, an after-dinner sweet or for your kid’s lunch box. And the best thing, these pancakes are easy to make but hard to stop eating.

My recipe is a bit different from the original Sri Lankan pancakes but one thing I can guarantee is that they taste great. Read on to see!

Pancake Batter

I made the pancake batter with a gluten-free flour blend, the same that I used in these crepes earlier. I did not use eggs or dairy. Although I’m not opposed to the idea of using eggs in pancakes, we do not eat eggs on religious days (that’s what my family did while I was growing up). I throw in the GF all-purpose Flour, almond meal with coconut milk, salt, oil, water, and a bit of turmeric for color into the blender and blend. I find it’s easier and makes a nice lump-free batter. But you can whisk it in a bowl until there are no flour lumps left.  When I use Vitamix the wet ingredients go in first and then the dry and the other way round if using a regular blender. Blend for about a minute.  If flour sticks to the side of the blender, stop, scrape down the flour, and blend for an additional 30 seconds. The batter has to be pouring consistency so that it can easily spread on its own in the pan. If it is thick add more water.

Date and Coconut Filling 

The filling for the Traditional Sri Lankan Pancakes are made with freshly grated coconut and Kithul Jaggery. Kithul jaggery is a type of palm sugar that is hard to find in Canada.  So the alternative I use here is the dates and a bit of coconut milk to soften them.

You begin the pancakes recipe by first preparing a lush date, coconut, and walnut filling. No surprise, we are great nut (especially walnuts) lovers in my family. Walnuts are a great source of important nutrients and healthy fats. When combined with dates and coconut, it’s no wonder that the flavor is totally on another level. I make these coconut-ty walnut stuffed dates for a snack all the time.

If you don’t like walnuts simply increase the amount of coconut. But I would recommend adding some kind of nuts. They are there for fueling your body while also cutting the sweetness.

The dates I used for the filling are Medjool dates. They are larger than other types of dates so if you’re using some other variety you may have to increase the number. It’s really easy to cut your dates into bits using kitchen scissors. That is my preferred method. I microwaved the dates and coconut milk for 40 seconds and then mashed them. Next, I added shredded coconut and toasted chopped walnuts. I love the cardamom flavor in the filling so that’s what I used. You can use cinnamon or any other spice you like.

The recipe is extremely easy and simple, yet here are a few tips and suggestions for perfect gluten-free, vegan, and naturally sweetened Sri Lankan pancakes.

• I highly recommend using a well-heated nonstick pan. I like to oil my pan lightly, and then leave it to heat over low heat while I am mixing up my crepe batter. Once my batter is done, I increase the heat to medium and use a piece of paper towel and remove most of the oil.
• Use the ladle to pour the batter in the center from a little height (2-3″) so that batter spread by itself.  You can help to spread a bit if needed. If the batter is not spreading on its own add a little water. The batter should be flowing consistency but not very thin. (for further understanding check my video on YouTube).
• If you are using a good nonstick pan you don’t have to oil the pan for each pancake. I just do it in the beginning after that I just keep pulling one pancake out of the pan and pour more batter right in for the next pancake. If you find that after cooking several pancakes they start to stick, then oil the pan and you should be good to go for several more pancakes to come.
• I prefer to use two pans to cook them as they take little longer to cook. Also, Don’t make the pancakes too big. I used a 24 cm pan and for that 1/4 cup of batter was enough to make a 5-6″ of pancake.
• Make sure to cook over medium heat. Be patient and let it cook through before you flip. Sri Lankan pancakes are not flipped but you must cook these egg-less, dairy-free, and gluten-free pancakes on both sides.
• Transfer the cooked pancake to a plate. Place filling on top of the pancake in a cylinder form and roll.  It is best if you roll them when they are slightly warm. That way the pancake is easier to roll and stays rolled nicely.

Making Sri Lankan Pancakes  in Advance

Yes, you can cook and assemble these pancakes in advance and refrigerate them for up to one week. Then when you’re ready to serve, quickly heat the rolled-up pancakes in the microwave. They taste just as delcious as making them fresh! As a matter of fact, I’m nibbling on the three day old pancake as I write this post. Healthy and delicious….

I hope you enjoy these date and coconut-filled pancakes recipe. They’re such an easy tea-time snack to make. Let me know in the comments below what you think of these pancakes.

Taking these pancakes to Dee’s linky party All things Thanksgiving.