Pancake Coklat
Sarapan • Malaysia
How to Make Chocolate Pancake (Traditional & Healthy Version)
Chocolate Pancake, or 'Lempeng Coklat', is a delightful Malaysian breakfast treat that brings together the richness of cocoa and the wholesome goodness of local ingredients. In Malaysia, pancakes are not only enjoyed for breakfast but are also a favorite for tea time, especially when infused with flavors beloved in Malaysian households. This recipe is inspired by the multicultural tapestry of Malaysia, where influences from Malay, Indian, and Chinese cuisines blend seamlessly. The use of santan (coconut milk) adds a creamy texture and fragrant aroma, while a touch of pandan gives a signature local twist. Chocolate Pancake is cherished for its comforting taste and simple preparation, making it a staple for families seeking a quick yet satisfying start to the day. This health-conscious version uses whole wheat flour and minimal sugar, ensuring you can enjoy this classic with less guilt, without compromising on authentic Malaysian flavor. Perfect for both adults and children, this pancake is a testament to the versatility and adaptability of Malaysian cuisine.
Bahan-bahan(untuk 2 medium pancakes (approx. 120g per serving))
- 1 cup Whole wheat flour (tepung gandum)
- 2 tbsp Cocoa powder (serbuk koko)
- 1 tsp Baking powder (serbuk penaik)
- 1/4 tsp Salt (garam)
- 1 Egg (telur)
- 3/4 cup Santan (coconut milk) (fresh or boxed)
- 1/2 tsp Pandan extract (optional, for aroma) - pilihan
- 1 tbsp Brown sugar (gula perang)
- 1 tbsp Extra virgin olive oil (minyak zaitun)
- 2 tbsp Dark chocolate chips (coklat cip) - pilihan
- For topping Fresh banana slices (pisang) - pilihan
Arahan
- 1
In a large bowl, combine whole wheat flour, cocoa powder, baking powder, and salt. Mix well to ensure even distribution.
3 minutes
Sift dry ingredients to avoid lumps and ensure a fluffy texture.
- 2
In another bowl, whisk the egg, santan, brown sugar, and pandan extract (if using) until smooth.
3 minutes
Use room temperature egg for better incorporation.
- 3
Pour the wet ingredients into the dry mixture. Stir gently until just combined; do not overmix.
2 minutes
A few lumps are okay—overmixing will make the pancakes dense.
- 4
Fold in the dark chocolate chips if desired. Let the batter rest for 5 minutes to activate the baking powder.
5 minutes
Resting allows the flour to absorb the liquids for a softer pancake.
Kenapa hidangan ini sihat
By using whole wheat flour, minimal refined sugar, and olive oil, this recipe supports heart health and sustained energy. Santan adds plant-based fats without cholesterol, making the dish suitable for those monitoring their lipid levels. Incorporating local ingredients like pandan and bananas increases the micronutrient profile, offering vitamins and minerals essential for daily well-being. The recipe is adaptable for vegan and diabetic-friendly diets, making it a smart choice for health-conscious Malaysians.
This Malaysian Chocolate Pancake is packed with dietary fiber from whole wheat flour, which aids digestion and helps maintain energy levels. Coconut milk (santan) provides healthy fats and essential minerals like potassium and manganese. Dark chocolate and cocoa powder are rich in antioxidants, promoting heart health and adding a mood-boosting quality. The use of minimal sugar and natural toppings like banana slices keeps the glycemic load moderate. Each serving provides a balanced mix of complex carbohydrates, protein, and healthy fats, ideal for a wholesome breakfast.
Petua
- 💡Tip 1: Use fresh santan for the creamiest flavor.
- 💡Tip 2: Ensure the pan is not too hot to prevent burning the pancakes.
- 💡Tip 3: Add a dash of cinnamon for extra warmth and aroma.
Penyimpanan & hidangan
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat on a pan or in the microwave before serving. Avoid freezing for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
