Mini Banana Pancake
Global • Eggetarian
How to Make Mini Banana Pancake (Traditional & Healthy Version)
Mini Banana Pancake, known locally as 'lempeng pisang', is a cherished breakfast staple across Malaysia. Rooted in the heart of our multicultural cuisine, this dish blends ripe local bananas with a touch of santan (coconut milk) for a naturally sweet and aromatic experience. Its simplicity makes it a beloved choice from kampungs to urban households, highlighting local ingredients like pandan leaf for a hint of fragrance. Traditionally pan-fried until golden, these mini pancakes offer a soft, fluffy texture with a gentle crisp at the edges. Enjoyed by all races in Malaysia, lempeng pisang reflects the rich diversity of the nation’s breakfast table. Whether served plain or with a drizzle of honey, these pancakes are perfect for health-conscious eaters seeking a wholesome start. Packed with the goodness of bananas and whole grains, this healthy Malaysian recipe brings together tradition and nutrition in every bite. Perfect for busy mornings, Mini Banana Pancake is both quick to prepare and satisfying, making it a great choice for anyone looking to enjoy authentic Malaysian flavors.
Ingredients(for 3-4 mini pancakes per person)
- 2 medium Ripe bananas (Pisang berangan or pisang emas preferred)
- 1/2 cup Wholemeal flour (Can use atta or regular wholemeal flour)
- 1/4 cup Santan (coconut milk) (Fresh or boxed)
- 1 Egg
- 1 small Pandan leaf (Finely shredded, optional for aroma) - optional
- 1/2 tsp Baking powder
- 1/8 tsp Salt
- 1 tbsp Brown sugar (Or gula melaka, grated) - optional
- 1/2 tsp Vanilla extract - optional
- 1 tbsp Vegetable oil (For greasing pan)
Instructions
- 1
Peel and mash the ripe bananas in a large mixing bowl until smooth. If using pisang emas or berangan, ensure they are fully ripe for the best natural sweetness.
3 minutes
Overripe bananas yield a sweeter and more aromatic batter.
- 2
Add the egg, santan (coconut milk), and vanilla extract to the mashed bananas. Stir until well combined.
2 minutes
Mix gently to retain some banana texture for extra bite.
- 3
In a separate bowl, mix wholemeal flour, baking powder, salt, and brown sugar (or grated gula melaka).
2 minutes
Sift the dry ingredients to avoid lumps in the batter.
- 4
Gradually fold the dry ingredients into the wet banana mixture. If using pandan leaf, add it now for aroma. Mix until just combined—do not overmix.
3 minutes
Rest the batter for 5 minutes to allow flavors to meld.
Why This Dish is Healthy
This healthy Malaysian Mini Banana Pancake recipe is low in added sugars and made with whole grains, making it suitable for weight management and blood sugar control. The use of bananas and coconut milk provides natural sweetness, reducing the need for artificial sweeteners or excessive oil. The recipe is easily adaptable for various dietary needs and can be made vegan or gluten-free. It’s a wholesome, satisfying choice for breakfast or snack time.
Mini Banana Pancake is a nutrient-rich breakfast option. Bananas provide potassium, vitamin B6, and dietary fiber, supporting heart health and digestion. Wholemeal flour offers complex carbohydrates and additional fiber, while santan adds healthy fats and a unique Malaysian flavor. With minimal added sugar and the use of natural sweeteners like gula melaka, these pancakes are lower in refined sugars. Eggs contribute quality protein and essential vitamins, making this dish balanced for sustained energy.
Pro Tips
- 💡Tip 1: Use overripe bananas for the best flavor and sweetness.
- 💡Tip 2: Add a pinch of cinnamon or nutmeg for extra warmth.
- 💡Tip 3: Grease the pan lightly to prevent sticking and ensure even browning.
Storage & Serving
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat on a pan or in the microwave before serving. Avoid freezing as the texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 38.0 kcal |
