Lempeng Pisang Coklat Mini
Sarapan • Malaysia
How to Make Mini Chocolate Banana Pancake (Traditional & Healthy Version)
Mini Chocolate Banana Pancake is a delightful Malaysian breakfast treat that combines the natural sweetness of pisang (banana) and the indulgence of coklat (chocolate) into fluffy, bite-sized pancakes. Popular in Malaysian households for its ease and irresistible flavor, this dish is a fusion of multicultural influences, often enjoyed by both children and adults alike. The addition of local ingredients such as santan (coconut milk) and a hint of pandan essence infuses the pancakes with the signature aroma and taste found in Malaysian desserts. In Malaysia’s vibrant breakfast scene, these pancakes are a healthier spin on traditional kuih, using less oil and incorporating wholesome ingredients like whole wheat flour. They fit perfectly into the Malaysian ethos of balance—manis (sweet), lemak (creamy), and sedikit pahit (slightly bitter) from dark chocolate. Whether served as a quick sarapan pagi (breakfast) or a nutritious snack, Mini Chocolate Banana Pancake offers a guilt-free way to enjoy beloved flavors rooted in Malaysian culinary heritage.
Bahan-bahan(untuk 3-4 mini pancakes per serving)
- 1/2 cup Whole wheat flour (tepung gandum penuh)
- 2 medium Banana (pisang emas or pisang berangan preferred)
- 1/3 cup Low-fat milk or santan (use santan for authentic flavor)
- 1 large Egg (telur)
- 2 tablespoons Dark chocolate chips (coklat gelap, min 70% cocoa)
- 1 teaspoon Baking powder (serbuk penaik)
- 1/4 teaspoon Pandan essence (optional, for aroma) - pilihan
- 1/8 teaspoon Salt (garam halus)
- 1 tablespoon Honey (madu, use local tualang honey if available)
- 1 teaspoon Cooking oil (minyak masak, for greasing pan)
Arahan
- 1
Mash the bananas in a large bowl until smooth. Add the egg, low-fat milk or santan, honey, and pandan essence (if using). Whisk together until well combined.
5 minutes
Use very ripe pisang emas for extra sweetness and aroma.
- 2
In a separate bowl, mix whole wheat flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture to form a smooth batter.
4 minutes
Do not overmix to ensure fluffy pancakes.
- 3
Gently stir in half of the dark chocolate chips, reserving the rest for topping.
2 minutes
Chop chocolate finely for even distribution and a melty bite.
- 4
Heat a non-stick pan over medium-low heat and lightly brush with cooking oil. Drop tablespoonfuls of batter onto the pan to form mini pancakes.
2 minutes
Keep pancakes small for easier flipping and even cooking.
Kenapa hidangan ini sihat
This dish is a healthier choice because it uses whole wheat flour instead of refined white flour, reduces added sugars by relying on ripe bananas and honey, and incorporates healthy fats from coconut milk. The inclusion of dark chocolate, in moderation, delivers antioxidants without excess sugar. It offers sustained energy and keeps you full longer, fitting well into a balanced Malaysian diet.
This Mini Chocolate Banana Pancake recipe is packed with essential nutrients. Bananas provide potassium, vitamin B6, and dietary fiber, supporting heart health and digestion. Whole wheat flour adds complex carbohydrates and protein, while dark chocolate offers antioxidants and magnesium. Using santan or low-fat milk keeps the pancakes moist with healthy fats and calcium. Minimal oil and the natural sweetness of bananas help keep added sugars and calories in check, making this a nutritious breakfast or snack.
Petua
- 💡Tip 1: Use very ripe bananas for maximum sweetness and natural moisture.
- 💡Tip 2: Add a splash of pandan essence to evoke classic Malaysian dessert flavors.
- 💡Tip 3: Grease the pan lightly and keep heat moderate for evenly cooked, golden pancakes.
Penyimpanan & hidangan
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or a non-stick pan for best texture. Avoid microwaving to retain fluffiness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 95.0 kcal |
