Mini Chocolate Pancake with Nutella
Global • Eggetarian
How to Make Mini Chocolate Pancake with Nutella (Traditional & Healthy Version)
Mini Chocolate Pancake with Nutella is a delightful breakfast treat loved by Malaysians of all ages. Rooted in Malaysia's multicultural cuisine, this recipe puts a local twist on the classic pancake with the rich flavor of cocoa and a touch of fragrant pandan, a staple in Malaysian desserts. The pancakes are bite-sized, making them perfect for sharing during breakfast or as a fun snack. Nutella adds a creamy, chocolatey layer, making each bite irresistible. In Malaysia, breakfast is a celebration of diversity, often featuring both traditional and modern influences. Mini Chocolate Pancake with Nutella exemplifies this by blending global flavors with local ingredients such as santan (coconut milk) and pandan, which elevate the aroma and taste profile. These pancakes are a healthier alternative to conventional desserts, using less sugar and whole wheat flour for added fiber, making them suitable for calorie-conscious eaters. Enjoying this dish in the morning sets a cheerful and energetic tone for the day, embodying Malaysia's vibrant food culture.
Ingredients(for 4-5 mini pancakes per person)
- 1 cup Whole wheat flour (tepung gandum penuh)
- 2 tbsp Unsweetened cocoa powder (serbuk koko)
- 1 large Egg (telur)
- 1/2 cup Low-fat santan (coconut milk) (santan rendah lemak)
- 1/2 tsp Pandan essence (esen pandan)
- 1 tsp Baking powder (serbuk penaik)
- 2 tbsp Stevia or brown sugar (gula perang atau stevia)
- 2 tbsp Nutella spread (as topping)
- 1 tbsp Olive oil (minyak zaitun, for greasing)
- 1/2 cup Fresh fruit (banana, berries) (optional, for garnish) - optional
Instructions
- 1
In a mixing bowl, whisk together whole wheat flour, unsweetened cocoa powder, and baking powder.
3 minutes
Sifting the dry ingredients ensures a fluffy texture.
- 2
In a separate bowl, beat the egg gently, then add low-fat santan, pandan essence, and stevia or brown sugar.
4 minutes
Make sure egg is at room temperature for better mixing.
- 3
Combine the wet and dry ingredients, stirring until just incorporated. Do not overmix.
3 minutes
A few lumps are okay; overmixing makes pancakes dense.
- 4
Heat a non-stick pan over medium heat and brush lightly with olive oil.
2 minutes
Use a silicone brush for even oil distribution.
Why This Dish is Healthy
Mini Chocolate Pancake with Nutella is a healthier choice because it uses whole wheat flour instead of refined flour, reducing empty calories and increasing fiber. By incorporating low-fat santan and limiting added sugar, the pancakes remain light and nutritious. Portion-controlled Nutella and fruit toppings add flavor without excessive sugar. These adaptations make the dish suitable for weight management, diabetes-friendly diets, and kids, while still delivering Malaysian taste and satisfaction.
This recipe is high in fiber due to whole wheat flour, providing sustained energy and digestive benefits. Unsweetened cocoa is rich in antioxidants, while low-fat santan offers healthy fats and minerals like potassium. The use of stevia or brown sugar keeps the sugar content moderate, making it suitable for calorie tracking. Eggs add protein, supporting muscle repair, and fresh fruit toppings increase vitamin C and fiber. The dish contains moderate amounts of carbs, healthy fats, and protein, making it balanced for breakfast.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for essence if available for authentic aroma.
- 💡Tip 2: Make pancakes ahead and add Nutella just before serving for best taste.
- 💡Tip 3: For extra fiber, add a tablespoon of oat flour to the batter.
Storage & Serving
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a dry pan or microwave before serving. Nutella should be added fresh to maintain texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
