Banana Pancakes
Sarapan • Malaysia
How to Make Banana Pancakes (Traditional & Healthy Version)
Banana Pancakes, locally known as 'lempeng pisang', are a beloved breakfast treat across Malaysia. The dish captures the essence of Malaysian multicultural cuisine, blending the natural sweetness of ripe bananas with fragrant local ingredients like pandan and santan (coconut milk). Traditionally enjoyed as a morning meal or snack, these pancakes are popular among Malay, Chinese, and Indian communities, often prepared with unique twists depending on the region. The texture is soft and fluffy, with golden edges and a tantalizing aroma that brings back childhood memories for many Malaysians. Banana Pancakes are a great choice for health-conscious individuals, offering a nutritious start to the day. Unlike deep-fried snacks, lempeng pisang is cooked with minimal oil and features wholesome ingredients such as wholemeal flour and fresh fruit. The use of coconut milk adds a subtle richness, and incorporating pandan leaves infuses a gentle vanilla-like fragrance. With its vegetarian profile and adaptable recipe, this dish fits well into the Malaysian lifestyle, whether eaten plain or topped with a drizzle of honey or a sprinkle of toasted coconut.
Bahan-bahan(untuk 2 medium pancakes per serving)
- 2 medium Ripe bananas (pisang raja or pisang berangan)
- 1/2 cup Wholemeal flour (tepung gandum penuh)
- 1 large Egg
- 1/4 cup Santan (coconut milk) (fresh or carton)
- 1 leaf Pandan leaf (finely chopped or blended) - pilihan
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 tablespoon Honey (optional for topping) - pilihan
- 1 tablespoon Toasted grated coconut (kelapa parut) - pilihan
- 1 teaspoon Vegetable oil (for greasing pan)
Arahan
- 1
Peel and mash the ripe bananas in a mixing bowl until smooth.
3 minutes
Use pisang berangan or pisang raja for best flavor and aroma.
- 2
Add the egg, santan (coconut milk), and chopped pandan leaf to the bananas. Mix thoroughly.
4 minutes
Blend pandan leaf with coconut milk for a more intense fragrance.
- 3
Sift wholemeal flour, baking powder, and salt into the wet mixture. Stir until just combined.
4 minutes
Do not overmix to maintain fluffy texture.
- 4
Heat a non-stick pan over medium heat and brush lightly with vegetable oil.
2 minutes
Ensure the pan is evenly heated for uniform browning.
Kenapa hidangan ini sihat
This dish is a healthy choice because it combines whole grains, natural fruit sweetness, and heart-healthy fats from coconut milk. By avoiding refined sugar and using minimal oil, Banana Pancakes maintain a lower calorie profile. The fiber and protein content promote fullness and sustained energy, ideal for weight management and active lifestyles. The use of local, fresh ingredients aligns with a clean eating philosophy.
Banana Pancakes are rich in potassium, fiber, and vitamins from the bananas. Wholemeal flour increases dietary fiber and supports digestive health, while santan provides healthy fats and lauric acid. The addition of egg boosts protein content, making it a balanced meal for energy and satiety. Pandan leaf offers antioxidants, and using minimal oil keeps the fat content low. This recipe is a nutritious option for a vegetarian diet, with wholesome ingredients sourced locally.
Petua
- 💡Tip 1: Use locally grown bananas for best flavor and authenticity.
- 💡Tip 2: Add blended pandan leaf for a fragrant, Malaysian twist.
- 💡Tip 3: Toast grated coconut (kelapa parut) for a crunchy topping.
Penyimpanan & hidangan
Store cooled pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Avoid freezing to maintain texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
