Panu Caku
Indulge in the tropical bliss of Panu Caku, a fluffy coconut pancake recipe that brings an island-inspired twist to your breakfast table. Made with creamy coconut milk, shredded unsweetened coconut, and a hint of vanilla, these pancakes boast a subtly sweet, nutty flavor in every bite. The batter comes together effortlessly in under 15 minutes, making it perfect for a quick yet elegant morning treat. Each golden, tender pancake is served with a vibrant medley of fresh tropical fruits like mango, pineapple, or passion fruit, and optionally drizzled with maple syrup or honey for an extra touch of sweetness. Perfect for weekend brunches or special occasions, Panu Caku is a must-try for anyone craving a taste of the tropics in a comforting stack of pancakes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 1.25 cups coconut milk
- 3 tablespoons unsalted butter (melted)
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cups shredded unsweetened coconut
- 2 teaspoons neutral cooking oil or butter (for greasing)
- 1 cup fresh tropical fruit (e.g., mango, pineapple, or passion fruit)
- 0.25 cup maple syrup or honey (optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, mix the coconut milk, melted unsalted butter, egg, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are fine.
Fold the shredded unsweetened coconut into the batter for added texture and flavor.
Heat a non-stick griddle or skillet over medium heat and lightly grease it with neutral cooking oil or butter.
Pour 1/4 cup of the batter onto the griddle for each pancake, spreading lightly with the back of a spoon if needed.
Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter.
While the pancakes cook, prepare the fresh tropical fruit by dicing mango, pineapple, or passion fruit into bite-sized pieces.
Serve the Panu Caku pancakes warm, topped with fresh tropical fruit. Drizzle with maple syrup or honey if desired for extra sweetness.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 290.6 g | 106% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 128.5 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 179 mg | 14% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
