Chocolate Filled Pancake

Name: Chocolate Filled Pancake
Cuisine: Indian

Global • Non-Vegetarian

160

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Chocolate Filled Pancake (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Chocolate Filled Pancake, known locally as 'Lempeng Coklat Berinti', is a delightful Malaysian breakfast treat that seamlessly blends global inspiration with local flavors. In Malaysia, pancakes are often enjoyed as a quick morning meal or a sweet afternoon snack, and this version is elevated with a rich chocolate filling, making it an irresistible choice for both adults and children. With the use of santan (coconut milk) and a hint of pandan, this pancake recipe reflects Malaysia’s multicultural culinary heritage, combining Malay, Chinese, and Indian influences in a single delicious bite. The taste is a beautiful balance of soft, fluffy pancake encasing a luscious, slightly bitter-sweet chocolate center. Traditionally, Malaysian pancakes may feature fillings like grated coconut or palm sugar, but the addition of chocolate offers a modern twist that appeals to today’s palate while retaining authentic flavors. This dish is perfect for anyone seeking a wholesome breakfast that satisfies chocolate cravings without compromising on nutritional value. By using local ingredients and lighter cooking methods, this recipe for Chocolate Filled Pancake supports a health-conscious lifestyle, making it an ideal choice for those tracking calories or simply wanting a nutritious start to their day.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten, dairy, egg

Ingredients(for 1 medium pancake (approx. 120g) per serving)

1 cup Whole wheat flour (tepung gandum penuh)
1/2 cup Santan (coconut milk) (unsweetened)
1 large Egg
1 teaspoon Pandan extract (optional, paste or fresh juice) - optional
50g Dark chocolate (70% cacao) (finely chopped)
1/4 cup Low-fat milk
1 tablespoon Organic honey (or gula Melaka syrup) - optional
1/2 teaspoon Baking powder
1/4 teaspoon Sea salt
1 tablespoon Olive oil (for cooking)

Instructions

1
In a mixing bowl, whisk together whole wheat flour, baking powder, and sea salt.
3 minutes
Sift the flour to achieve a lighter pancake texture.
2
In another bowl, beat the egg. Add santan, low-fat milk, pandan extract (if using), and honey. Mix well.
4 minutes
Use fresh pandan for a more aromatic pancake.
3
Combine the wet ingredients with the dry ingredients. Stir just until smooth; do not overmix.
3 minutes
Overmixing makes pancakes dense. Stop once ingredients are incorporated.
4
Heat a non-stick pan over medium heat and brush lightly with olive oil.
2 minutes
Olive oil is a healthier choice that also adds flavor.

Why This Dish is Healthy

Choosing whole grains and natural sweeteners makes this pancake recipe a smart choice for a nutritious breakfast in Malaysia. The inclusion of local ingredients like santan and pandan not only enhances flavor but brings vitamins and minerals essential for daily health. The recipe is portion-controlled and uses minimal oil, making it ideal for calorie trackers and those focusing on weight management. With protein from eggs and fiber from whole wheat, it keeps you full and energized.

This Chocolate Filled Pancake is made with whole wheat flour, providing higher fiber and B vitamins compared to refined flour. The use of santan (coconut milk) adds healthy fats, while dark chocolate offers antioxidants, iron, and magnesium. Eggs contribute quality protein, and olive oil supplies heart-healthy monounsaturated fats. By choosing honey or gula Melaka syrup as sweeteners, the recipe maintains lower glycemic impact. Each serving delivers balanced macros with moderate calories, suitable for breakfast without excess sugar or saturated fat.