Vegan Mini Chocolate Pancake
Global • All Foods
How to Make Vegan Mini Chocolate Pancake (Traditional & Healthy Version)
Vegan Mini Chocolate Pancake is a delightful breakfast treat inspired by Malaysia’s vibrant multicultural cuisine. In Malaysia, pancakes are known locally as lempeng, and this vegan adaptation brings a contemporary twist by using santan (coconut milk) and locally-sourced cacao. The use of pandan not only adds a subtle aromatic flavor but connects the dish to its roots in Malaysian baking, where pandan is a staple for fragrance and color. These mini pancakes are perfect for those seeking a guilt-free breakfast that is both satisfying and suitable for plant-based diets. Malaysians love enjoying lempeng or pancakes as a morning meal, often served with a drizzle of local palm sugar syrup or fresh tropical fruits. This vegan version uses wholesome ingredients such as whole wheat flour and flaxseed, making it high in fiber and nourishing for sustained energy throughout the day. The addition of santan and a touch of coconut oil ensures the pancakes are moist and tender, while the chocolate flavor gives a rich, indulgent taste that appeals to both adults and children. Whether served during casual family breakfasts or festive brunches, this dish celebrates Malaysia’s culinary diversity and love for creative, healthy foods.
Ingredients(for 4-5 mini pancakes per serving)
- 1 cup Whole wheat flour (tepung gandum)
- 2 tbsp Unsweetened cocoa powder (serbuk koko)
- 1 tsp Baking powder (serbuk penaik)
- 1/4 tsp Salt (garam)
- 2 tbsp Pandan juice (air pandan segar) - optional
- 3/4 cup Santan (coconut milk) (santan)
- 1 tbsp Flaxseed meal (biji rami kisar)
- 2 tbsp Water (air)
- 1 tbsp Coconut oil (minyak kelapa)
- 2 tbsp Palm sugar syrup (gula melaka cair) - optional
- 1/2 Banana, sliced (pisang) - optional
Instructions
- 1
Prepare the flaxseed egg by mixing flaxseed meal with water. Let it sit for 5 minutes until it thickens.
5 minutes
Flaxseed egg ensures binding and adds fiber.
- 2
In a bowl, combine tepung gandum, serbuk koko, serbuk penaik, and garam. Whisk well to distribute.
3 minutes
Sift the flour and cocoa powder for lighter pancakes.
- 3
Add santan, pandan juice, coconut oil, and the flaxseed egg to the dry mixture. Mix until just combined.
4 minutes
Do not overmix to keep pancakes soft.
- 4
Heat a nonstick pan over medium heat and lightly brush with coconut oil.
2 minutes
Preheat pan for even cooking and perfect browning.
Why This Dish is Healthy
These pancakes are made without refined sugars or dairy, making them suitable for vegan and lactose-intolerant diets. Whole wheat flour and flaxseed provide long-lasting energy and promote fullness, ideal for weight management. Santan and coconut oil deliver heart-healthy fats, while the use of palm sugar syrup keeps the glycemic index lower than refined sweeteners. This recipe is a smart choice for those looking for a balanced, plant-based breakfast.
This vegan mini chocolate pancake recipe is high in fiber due to whole wheat flour and flaxseed meal, supporting digestive health. Santan provides healthy fats and essential minerals such as magnesium and potassium. Cocoa powder is rich in antioxidants, helping to reduce inflammation. Using coconut oil adds medium-chain triglycerides, which may support metabolism. The addition of pandan juice offers natural vitamins and a unique Malaysian touch.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for juice to maximize aroma.
- 💡Tip 2: Let the batter rest for 5 minutes for fluffier pancakes.
- 💡Tip 3: Serve with local fruits like pisang or papaya for extra nutrition.
Storage & Serving
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on a pan before serving. Pancakes can be frozen for up to 1 month; separate layers with parchment paper.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 85.0 kcal |
