Chocolate Banana Mini Pancake

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How to Make Chocolate Banana Mini Pancake (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Chocolate Banana Mini Pancake is a delightful breakfast treat, popular among Malaysians for its irresistible blend of rich cocoa and sweet pisang (banana). This fusion dish showcases Malaysia’s multicultural culinary scene, combining Western-inspired pancake techniques with local ingredients such as santan (coconut milk) and aromatic pandan. The result is a fluffy, bite-sized pancake with a tropical twist, making it an ideal choice for busy mornings or festive gatherings. In Malaysia, breakfast is celebrated with a variety of creative options, and mini pancakes have emerged as a beloved choice, especially among urban families seeking wholesome yet indulgent starts to their day. The addition of chocolate and banana not only elevates the taste but also reflects the nation’s love for bold flavors and comforting textures. Using locally-sourced bananas and natural cocoa, these pancakes offer a guilt-free indulgence, perfect for vegetarians and anyone seeking a nutritious, energy-boosting meal. This healthy version is lighter, incorporating whole wheat flour and minimal added sugar, making it suitable for calorie-conscious eaters. The recipe’s simplicity and adaptability mean that anyone can enjoy authentic Malaysian flavors at home, whether for breakfast or as a quick snack. Chocolate Banana Mini Pancake is a testament to Malaysia’s innovative food culture—where global inspiration meets local goodness.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten, dairy, egg

Ingredients(for 6-8 mini pancakes per person)

3/4 cup Whole wheat flour (tepung gandum penuh)
2 medium Ripe bananas (pisang)
1/2 cup Low-fat milk or santan (santan for coconut flavor) - optional
1 large Egg (telur)
2 tbsp Natural cocoa powder (serbuk koko)
1 tsp Baking powder (serbuk penaik)
1/4 tsp Salt (garam)
1/2 tsp Pandan essence (optional, for aroma) - optional
1 tbsp Honey or gula Melaka syrup (gula Melaka preferred) - optional
1 tbsp Olive oil or canola oil (for pan greasing)

Instructions

1
Mash the ripe bananas (pisang) in a large bowl until smooth and creamy.
2 minutes
Use overripe bananas for extra sweetness and moisture.
2
Add the egg (telur), milk or santan, and pandan essence to the mashed bananas. Whisk until well combined.
3 minutes
Pandan essence adds a uniquely Malaysian aroma.
3
In a separate bowl, mix whole wheat flour, cocoa powder (serbuk koko), baking powder (serbuk penaik), and salt (garam).
3 minutes
Sift dry ingredients for a lighter pancake texture.
4
Gradually fold the dry ingredients into the banana mixture, stirring gently until just combined. Do not overmix.
2 minutes
Overmixing leads to dense pancakes.

Why This Dish is Healthy

Chocolate Banana Mini Pancake is a healthy breakfast choice because it uses whole grains, natural sweetness from bananas, and heart-friendly oils. It’s low in processed sugar, vegetarian, and adaptable for vegan diets. Combining fiber, vitamins, and minerals, this dish supports digestion, boosts energy levels, and satisfies sweet cravings without compromising nutrition, aligning well with calorie tracking and weight management goals.

This recipe is packed with essential nutrients from bananas, which supply potassium, vitamin B6, and dietary fiber. Whole wheat flour offers complex carbohydrates and higher protein than refined flour, supporting sustained energy and muscle health. Cocoa powder is rich in antioxidants and magnesium, while santan provides healthy fats when used in moderation. The use of minimal added sugar and oil keeps calories in check for a balanced breakfast.

Pro Tips

💡Tip 1: Use pisang berangan or pisang emas for authentic banana flavor.
💡Tip 2: Add a pinch of cinnamon for extra depth.
💡Tip 3: Let the batter rest for 5 minutes for fluffier pancakes.

Storage & Serving

Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat on a pan or in a microwave before serving. Avoid freezing to maintain texture.

Best served: Breakfast or Lunch