Mini Chocolate Pancake with Whipped Cream
Global • Vegan
How to Make Mini Chocolate Pancake with Whipped Cream (Traditional & Healthy Version)
Mini Chocolate Pancake with Whipped Cream is a delightful breakfast treat that has found its place in Malaysia’s multicultural cuisine, celebrated for its fusion of local flavors and global inspiration. In Malaysian homes, pancakes are often given a unique twist with the use of santan (coconut milk), pandan, or local ingredients that enhance both aroma and nutrition. These mini pancakes are fluffy, bite-sized, and infused with rich cocoa, making them a favorite for both adults and children. Topped with homemade whipped cream, this dish is a lighter, health-conscious alternative to the traditional, ensuring you enjoy all the indulgence without the guilt. This recipe embodies the essence of Malaysian breakfast culture, where sweet and savory items are enjoyed side by side. The addition of cocoa powder and the use of low-fat santan bring a local spin, while the portion-controlled mini size makes it ideal for those tracking calories. Whether served for a leisurely weekend breakfast or as a festive brunch option, Mini Chocolate Pancake with Whipped Cream is a crowd pleaser that reflects Malaysia’s love for creative, comforting, and health-focused cuisine.
Ingredients(for 4 mini pancakes per serving)
- 3/4 cup Whole wheat flour (tepung gandum)
- 2 tbsp Cocoa powder (serbuk koko)
- 1 tsp Baking powder (serbuk penaik)
- 1/2 cup Low-fat santan (coconut milk) (santan rendah lemak)
- 1 Egg (telur)
- 2 tbsp Palm sugar (gula Melaka), grated (or brown sugar)
- 1/2 tsp Pandan extract (optional, for aroma) - optional
- 1/2 tsp Vanilla essence
- 4 tbsp Low-fat whipped cream (krim putar rendah lemak)
- 1/2 cup Fresh fruit (banana slices or berries) (optional garnish) - optional
- 1 tsp Olive oil (for greasing pan)
Instructions
- 1
In a medium bowl, combine whole wheat flour, cocoa powder, and baking powder. Mix well to ensure even distribution.
3 minutes
Sift dry ingredients for fluffier pancakes.
- 2
In another bowl, whisk together low-fat santan, egg, grated gula Melaka, and vanilla essence. Add pandan extract if using.
4 minutes
Use room temperature ingredients for a smoother batter.
- 3
Pour the wet ingredients into the dry mixture. Mix gently until just combined; do not over-mix to keep pancakes tender.
2 minutes
A few lumps are okay—overmixing will make pancakes dense.
- 4
Heat a nonstick pan over medium heat and lightly grease with olive oil. Drop tablespoonfuls of batter to form mini pancakes.
2 minutes
Use a measuring spoon for uniform size.
Why This Dish is Healthy
By using whole wheat flour, low-fat coconut milk, and minimal added sugar, this recipe is a healthier alternative to standard pancakes. The incorporation of natural sweeteners and the option of fresh fruit toppings further boost the nutritional profile. These choices make it suitable for those seeking a balanced diet, weight management, or a heart-healthy breakfast. The recipe is easily adaptable for different dietary needs and is free from artificial additives.
This mini chocolate pancake recipe is made with whole wheat flour, providing complex carbohydrates and dietary fiber that promote digestive health. The use of low-fat santan and whipped cream reduces saturated fat while retaining traditional flavor. Gula Melaka offers minerals like iron and potassium, and the inclusion of cocoa delivers antioxidants. Eggs supply high-quality protein, while fresh fruit adds vitamins, minerals, and natural sweetness. The portion-controlled mini size helps with calorie management, fitting well into a balanced meal plan.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for extract to boost aroma naturally.
- 💡Tip 2: Sift cocoa powder to prevent lumps in the batter.
- 💡Tip 3: Serve with a sprinkle of toasted coconut for extra Malaysian flair.
Storage & Serving
Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat in a nonstick pan or toaster. Whipped cream should be stored separately and added just before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
