Eggless Mini Chocolate Pancake

Name: Eggless Mini Chocolate Pancake
Cuisine: Indian

India • Eggetarian

kcal

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Protein

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Fat

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

Prep: 15 min

Cook: 20 min

2 servings

easy

Eggless Mini Chocolate Pancake is a delightful Malaysian breakfast treat that has captured the hearts of many with its rich chocolate flavor and soft, fluffy texture. Drawing inspiration from both Indian and Malaysian culinary traditions, these pancakes offer a fusion of local ingredients and multicultural flair, making them a popular choice in homes across Malaysia, especially in urban centers with a significant Indian community. The use of santan (coconut milk) adds a fragrant undertone, while the incorporation of pandan essence provides a true Malaysian twist. These pancakes are eggless, making them suitable for vegetarians and those who avoid eggs for dietary or religious reasons. They are bite-sized, making them perfect for busy mornings, festive gatherings, or as a nourishing snack for kids. The combination of cocoa and coconut milk delivers a luxurious taste without being overly rich, and the use of whole grain flour adds a wholesome touch. This recipe is ideal for anyone seeking a health-conscious yet indulgent breakfast option that pays homage to Malaysia’s diverse food heritage.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten

Ingredients(for 4-5 mini pancakes per serving)

1 cup Whole wheat flour (tepung gandum penuh)
2 tablespoons Unsweetened cocoa powder (serbuk koko)
1 teaspoon Baking powder (serbuk penaik)
1/4 teaspoon Fine sea salt (garam halus)
2 tablespoons Brown sugar (gula perang)
3/4 cup Santan (coconut milk) (fresh or carton)
1/4 teaspoon Pandan essence (optional for aroma) - optional
1/2 teaspoon Vanilla extract
1 tablespoon Neutral vegetable oil (minyak masak)
2 tablespoons Chopped dark chocolate or dark chocolate chips (coklat gelap) - optional
for serving Fresh fruit (banana, strawberry) (optional) - optional

Instructions

1
In a medium bowl, whisk together whole wheat flour, cocoa powder, baking powder, salt, and brown sugar until well combined.
3 minutes
Sift cocoa powder and flour to avoid lumps for fluffier pancakes.
2
In a separate bowl, mix santan, vanilla extract, pandan essence (if using), and vegetable oil.
2 minutes
Use fresh santan for a richer coconut flavor.
3
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not over-mix; a few lumps are fine.
3 minutes
Over-mixing will make the pancakes tough.
4
Fold in the chopped dark chocolate or chocolate chips if desired.
1 minute
Use high-cocoa dark chocolate for maximum flavor and antioxidants.

Why This Dish is Healthy

Choosing eggless, whole grain, and low-sugar ingredients makes this dish a wholesome breakfast for busy Malaysians. Using santan instead of dairy keeps it lactose-free, while the addition of pandan essence delivers antioxidants and natural aroma. The mini size helps with portion control, reducing calorie intake without sacrificing flavor. This recipe is perfect for those seeking a plant-based, heart-healthy meal that fits into a calorie-conscious lifestyle.

This Eggless Mini Chocolate Pancake recipe offers a healthier twist by using whole wheat flour, which is high in dietary fiber, aiding digestion and providing sustained energy. Santan (coconut milk) contributes healthy fats and imparts a creamy texture without the need for dairy. The use of dark chocolate adds antioxidants and minerals like magnesium and iron. By using brown sugar instead of refined sugar, the glycemic index is lower, making it more suitable for stable blood sugar levels. Each serving provides a balance of complex carbohydrates, plant-based fats, and some protein, especially if served with fresh fruit.

Pro Tips

💡Tip 1: Let the batter rest for 5 minutes before cooking for fluffier pancakes.
💡Tip 2: Use fresh santan for the most authentic Malaysian flavor.
💡Tip 3: Top with a sprinkle of toasted coconut flakes for added texture and aroma.

Storage & Serving

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat on a non-stick pan or in the microwave before serving to restore softness.

Best served: Breakfast or Lunch