Mini Vegan Pancake
Global • Vegetarian
How to Make Mini Vegan Pancake (Traditional & Healthy Version)
Mini Vegan Pancake is a delightful breakfast option inspired by Malaysia’s vibrant multicultural cuisine. These bite-sized pancakes, sometimes enjoyed as 'lempeng mini', reflect the harmonious blend of Malay, Chinese, and Indian influences found throughout Malaysian breakfast tables. The use of santan (coconut milk) and pandan essence infuses each pancake with local flavors, making it uniquely Malaysian. Perfect for a quick, nutritious meal, Mini Vegan Pancake is both satisfying and light, featuring wholesome ingredients tailored for health-conscious eaters. They are naturally dairy-free and eggless, aligning with vegetarian and vegan diets common in Malaysia. Thanks to the abundance of fresh local ingredients like pandan and coconut, these pancakes offer a burst of aroma and flavor that appeals to all ages. Whether enjoyed plain, with fresh buah-buahan (fruits), or a drizzle of gula Melaka syrup, this dish is a testament to Malaysia’s creative and inclusive approach to breakfast.
Ingredients(for 4-5 mini pancakes per serving)
- 1 cup All-purpose flour (tepung gandum)
- 1 tsp Baking powder (serbuk penaik)
- 2 tbsp Pandan juice (extract from pandan leaves) - optional
- 1/2 cup Santan (coconut milk) (unsweetened preferred)
- 1/2 cup Plant-based milk (oat or soy milk)
- 1 tbsp Brown sugar (or gula Melaka, finely chopped)
- 1/4 tsp Salt (secukup rasa)
- 1/2 tsp Vanilla extract - optional
- 1 tbsp Vegetable oil (minyak sayur, for pan)
- 1/2 cup Fresh fruits (buah-buahan seperti pisang or mangga, sliced, for topping) - optional
Instructions
- 1
In a large bowl, sift together tepung gandum (flour), serbuk penaik (baking powder), and salt.
3 minutes
Sifting ensures a lighter pancake texture.
- 2
In a separate bowl, whisk santan (coconut milk), plant-based milk, brown sugar, vanilla extract, and pandan juice until well combined.
4 minutes
Use freshly extracted pandan juice for authentic aroma.
- 3
Gradually pour the wet mixture into the dry ingredients. Mix until a smooth, lump-free batter forms. Do not overmix.
3 minutes
A few small lumps are fine—overmixing can make pancakes tough.
- 4
Heat a non-stick pan over medium-low heat and brush lightly with minyak sayur (vegetable oil).
2 minutes
Wipe off excess oil with a paper towel for healthier cooking.
Why This Dish is Healthy
This Malaysian mini pancake recipe is a healthy choice because it is vegan, dairy-free, and made with minimal oil. The use of plant-based ingredients and natural flavors like pandan and coconut milk ensures lower saturated fat and cholesterol. Added fruits provide fiber, vitamins, and antioxidants, making it suitable for weight management and overall wellness.
Mini Vegan Pancake is rich in complex carbohydrates for sustainable energy, with the added benefits of plant-based protein from flour and soy/oat milk. Using santan provides healthy fats while being lactose-free. Pandan and gula Melaka offer antioxidants and trace minerals. This recipe is low in cholesterol, free from animal products, and can be easily adapted for dietary needs.
Pro Tips
- 💡Tip 1: For extra fluffiness, let the batter rest for 5 minutes before cooking.
- 💡Tip 2: Use fresh pandan leaves for juicing; bottled essence is less aromatic.
- 💡Tip 3: Adjust sweetness according to taste and seasonal fruit toppings.
Storage & Serving
Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat on a non-stick pan or in a microwave before serving. Avoid stacking while hot to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 30.0 kcal |
