Mini Chocolate Chip Pancake
American • Jain
How to Make Mini Chocolate Chip Pancake (Traditional & Healthy Version)
Mini Chocolate Chip Pancake is a delightful breakfast choice, bringing together the vibrant multicultural flavors of Malaysia with a classic comfort food twist. While pancakes are beloved worldwide, Malaysian kitchens often infuse them with local touches like santan (coconut milk) and pandan, creating a uniquely rich aroma and taste. These pancakes are made in mini form, making them perfect for sharing or as a quick grab-and-go meal, especially for busy mornings in Malaysian households. The addition of chocolate chips appeals to both adults and children, offering a balance of indulgence and wholesome nutrition. In Malaysia, breakfast is a celebration of cultural diversity—Malay, Chinese, and Indian influences come together at the table. Mini Chocolate Chip Pancake fits seamlessly into this tradition, using locally-sourced ingredients such as wholemeal flour, santan, and fragrant pandan extract. Its soft, fluffy texture and subtle sweetness make it a comforting start to the day. Paired with tropical fruits like pisang (banana) or a drizzle of honey, this dish is both satisfying and health-conscious, ideal for modern Malaysians looking for nutritious yet flavorful options.
Ingredients(for 4 mini pancakes per person)
- 1 cup Wholemeal flour (tepung gandum)
- 3/4 cup Low-fat milk or santan (choose santan for coconut flavor)
- 1 large Egg (telur)
- 1/2 teaspoon Pure pandan extract (for fragrance)
- 1 teaspoon Baking powder (serbuk penaik)
- 1/4 teaspoon Salt (garam)
- 2 tablespoons Mini chocolate chips (coklat cip)
- 1 tablespoon Raw honey or maple syrup (optional for serving) - optional
- 1 small banana Banana slices (pisang, for garnish) - optional
- 1 tablespoon Olive oil or coconut oil (minyak zaitun or minyak kelapa, for cooking)
Instructions
- 1
In a medium bowl, combine wholemeal flour, baking powder, and salt. Whisk until evenly mixed.
3 minutes
Sift flour for extra fluffiness.
- 2
In a separate bowl, beat the egg with milk or santan and pandan extract until well blended.
2 minutes
Add pandan for authentic Malaysian aroma.
- 3
Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix.
3 minutes
Overmixing can make pancakes dense.
- 4
Fold in the mini chocolate chips (coklat cip) evenly throughout the batter.
1 minute
Reserve a few chips for topping.
Why This Dish is Healthy
Mini Chocolate Chip Pancake is a healthier breakfast choice due to its use of wholemeal flour and reduced sugar. The addition of santan or low-fat milk provides good fats without excess calories. By controlling portion sizes and using natural sweeteners, this dish supports weight management and overall health. It's also easily adaptable for different dietary needs, including diabetic-friendly and high-protein versions, making it a versatile option for Malaysian families.
This recipe uses wholemeal flour, increasing dietary fiber and supporting digestive health. Santan (coconut milk) offers healthy fats and a rich source of minerals like potassium and magnesium. Using mini chocolate chips in moderation keeps sugar content lower, while adding fresh banana provides natural sweetness and potassium. Eggs deliver high-quality protein, and olive or coconut oil adds beneficial unsaturated fats. Altogether, these pancakes are a balanced source of protein, complex carbohydrates, and essential micronutrients, making them suitable for a nutritious breakfast.
Pro Tips
- 💡Tip 1: Use fresh pandan extract for the most aromatic flavor.
- 💡Tip 2: Ensure pan is at medium heat to prevent burning.
- 💡Tip 3: Mini pancakes cook faster; keep a close eye to avoid overcooking.
Storage & Serving
Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat in a non-stick pan or microwave before serving. Avoid storing with bananas to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 45.0 kcal |
