Chocolate Hazelnut Mini Pancake

Global • Vegan

110

kcal

—

Protein

—

Carbs

—

Fat

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

Prep: 15 min

Cook: 20 min

2 servings

easy

Chocolate Hazelnut Mini Pancake, or 'Lempeng Mini Coklat Hazelnut', is a delightful fusion breakfast that celebrates Malaysia’s multicultural food heritage. Pancakes are a beloved treat across Malaysian homes, often served during family gatherings and festive breakfasts. This healthy twist infuses the nutty richness of hazelnuts and the deep flavor of dark chocolate—two ingredients popular in modern Malaysian baking—into soft, bite-sized pancakes. Using santan (coconut milk) instead of dairy, and incorporating local vanilla and whole wheat flour, this recipe bridges tradition with contemporary health consciousness. These mini pancakes are naturally vegetarian and can be easily adapted for vegan diets. The hazelnut-chocolate pairing is reminiscent of the sweet treats found in Malaysian bakeries from Kuala Lumpur to Penang, while the use of santan gives a local aroma that sets them apart from standard pancakes. Perfect for breakfast or brunch, they’re a delicious, energy-boosting way to start your day, whether enjoyed on their own or accompanied by fresh local fruits.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten, dairy, egg, tree nuts

Ingredients(for 4-5 mini pancakes per person)

1 cup Whole wheat flour (tepung gandum penuh)
1 teaspoon Baking powder (serbuk penaik)
1/4 teaspoon Salt (garam)
3/4 cup Santan (coconut milk) (fresh or carton)
1 large Egg (telur)
1 teaspoon Pure vanilla extract (ekstrak vanila asli)
1/4 cup Hazelnuts (panggang dan cincang)
2 tablespoons Dark chocolate chips (min. 70% cocoa) (coklat gelap)
1 small, knotted Pandan leaf (optional) (daun pandan) - optional
1 tablespoon Cooking oil (preferably coconut oil) (minyak kelapa)
2 teaspoons Stevia or brown sugar (gula perang atau stevia)

Instructions

1
In a mixing bowl, whisk together whole wheat flour, baking powder, salt, and stevia or brown sugar.
3 minutes
Sift flour for extra fluffy pancakes.
2
In a separate bowl, beat the egg with santan and vanilla extract until well combined.
2 minutes
Use room temperature egg for easier mixing.
3
Gradually pour the wet ingredients into the dry ingredients, stirring gently to form a smooth batter. Do not over-mix.
2 minutes
A few small lumps are okay—this keeps the pancakes tender.
4
Fold in chopped hazelnuts and dark chocolate chips. If using, add the knotted pandan leaf to infuse aroma while the batter rests.
3 minutes
Let the batter rest for 5 minutes to allow flavors to meld.

Why This Dish is Healthy

Choosing whole wheat flour and stevia or brown sugar reduces refined carbs and added sugars, making this pancake healthier than typical versions. Hazelnuts and coconut oil supply healthy fats crucial for metabolism and brain health, while eggs provide high-quality protein for muscle support. Dark chocolate (minimum 70% cocoa) boosts antioxidant intake without excessive sugar. This combination makes the dish filling, heart-friendly, and suitable for weight management or balanced diets.

This Chocolate Hazelnut Mini Pancake provides a good balance of complex carbohydrates from whole wheat flour, healthy fats from hazelnuts and coconut oil, and protein from eggs. Hazelnuts are rich in vitamin E, magnesium, and heart-healthy monounsaturated fats, while dark chocolate adds antioxidants. Using santan instead of dairy offers beneficial medium-chain triglycerides. Whole wheat increases fiber, aiding digestion and sustained energy release. The recipe is free from refined white flour and uses natural sweeteners, making it a nutritious breakfast option.

Pro Tips

💡Tip 1: For extra aroma, infuse the santan with pandan leaf before mixing into the batter.
💡Tip 2: Do not over-mix the batter to keep pancakes fluffy.
💡Tip 3: Sprinkle chopped hazelnuts on top right after cooking for an added crunch.

Storage & Serving

Store cooled pancakes in an airtight container in the refrigerator for up to 2 days. Reheat on a non-stick pan or microwave before serving. Avoid freezing to preserve texture.

Best served: Breakfast or Lunch