Mini Whole Wheat Pancake
Global • Eggetarian
How to Make Mini Whole Wheat Pancake (Traditional & Healthy Version)
Mini Whole Wheat Pancake, or lempeng gandum penuh mini, is a delightful Malaysian breakfast inspired by the nation's love for simple, wholesome foods. Pancakes are enjoyed across Malaysia’s multicultural communities, often paired with local ingredients such as pandan and santan (coconut milk) for a unique tropical twist. This healthy version uses whole wheat flour, giving the pancakes a nutty flavor and added nutrition. Perfectly portioned and easy to prepare, these mini pancakes are a hit at Malaysian breakfast tables, especially among families seeking nourishing options. Malaysian cuisine celebrates the fusion of Malay, Chinese, and Indian culinary traditions, and these pancakes embody that spirit—simple yet flavorful, adaptable to different tastes, and made with ingredients that reflect Malaysia’s rich agricultural heritage. The inclusion of pandan leaf and coconut milk not only enhances the aroma but also connects this dish to classic Malaysian desserts. Whether enjoyed plain, with a drizzle of honey, or paired with tropical fruit, mini whole wheat pancakes are a delicious start to your day and a testament to Malaysia’s commitment to both flavor and health.
Ingredients(for 4-5 mini pancakes per serving)
- 1 cup Whole wheat flour (gandum penuh)
- 1/2 cup Low-fat santan (coconut milk) (santan rendah lemak)
- 1 large Egg (telur)
- 2 tablespoons Pandan leaf juice (jus daun pandan) - optional
- 1 tablespoon Brown sugar (gula perang) - optional
- 1 teaspoon Baking powder (serbuk penaik)
- 1/4 teaspoon Sea salt (garam laut)
- 1 tablespoon Olive oil (minyak zaitun)
- 1/2 teaspoon Vanilla essence (optional) - optional
- as desired Fresh local fruit (banana, papaya) (pisang, betik) - optional
Instructions
- 1
In a large bowl, sift whole wheat flour, baking powder, and sea salt together to ensure an even mixture.
3 minutes
Sifting helps create fluffy pancakes.
- 2
In a separate bowl, whisk the egg, low-fat santan, pandan leaf juice, brown sugar, and vanilla essence until well combined.
4 minutes
Pandan adds a fragrant, Malaysian aroma.
- 3
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix to keep pancakes tender.
3 minutes
Lumps are okay; overmixing can toughen pancakes.
- 4
Heat a non-stick pan over medium heat and brush lightly with olive oil.
2 minutes
Use a silicone brush for even oil coating.
Why This Dish is Healthy
Opting for whole wheat flour and low-fat coconut milk makes these pancakes suitable for weight management and heart health. The recipe is vegetarian, high in fiber, and provides sustained energy for breakfast. Local fruit toppings add vitamins without excess sugar. This dish is easy to adapt for various dietary needs, making it an ideal healthy choice for Malaysian families and anyone seeking nutritious breakfast options.
These mini whole wheat pancakes are packed with dietary fiber, thanks to gandum penuh (whole wheat flour), which helps improve digestion and maintain blood sugar levels. The use of low-fat santan provides healthy fats and a dose of lauric acid, while eggs contribute high-quality protein. Pandan leaf juice adds antioxidants and a natural aroma, and fresh fruit boosts vitamin C, potassium, and other minerals. Olive oil offers unsaturated fats, keeping the dish heart-friendly. Overall, this recipe is lower in calories than traditional versions and avoids refined sugars.
Pro Tips
- 💡Tip 1: For an extra fragrant pancake, steep pandan leaves in santan before mixing.
- 💡Tip 2: Use a ladle for uniform mini pancake sizing.
- 💡Tip 3: Add a pinch of cinnamon for a warm flavor twist.
Storage & Serving
Store cooled pancakes in an airtight container in the fridge for up to 2 days. Reheat in a toaster or pan over low heat. Avoid stacking while hot to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 32.0 kcal |
