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Adzuki Bean Pancake
Breakfast • Singapore
How to Make Adzuki Bean Pancake (Traditional & Healthy Version)
Adzuki Bean Pancake is a beloved breakfast treat often spotted at Singapore’s bustling kopitiams and hawker centres. This dish beautifully reflects Singapore’s East Asian influences while embracing the local flair for fusion cuisine. The pancake features a pillowy-soft batter enveloping a sweet, earthy adzuki bean paste, creating a satisfying bite that’s naturally vegetarian and can be made healthier with a few tweaks. Traditionally enjoyed as a morning snack or breakfast alongside kopi or teh, Adzuki Bean Pancake is a nostalgic comfort food for many Singaporeans. Its popularity lies in the balance of textures—the crisp golden crust giving way to a smooth, mildly sweet bean filling. The dish is also a testament to Singapore’s multicultural food scene, blending East Asian ingredients with local techniques and tastes. Whether bought freshly made from your neighborhood kopitiam or prepared at home, this pancake is a wholesome way to start your day, offering a unique taste of Singaporean heritage.
Ingredients(for 1 medium pancake (approx. 12cm diameter))
- 1/2 cup Adzuki beans (red bean (红豆))
- 3/4 cup Whole wheat flour (healthier choice)
- 1/2 cup Low-fat milk (use soy or oat milk for vegan)
- 1 Egg (omit for vegan)
- 2 tablespoons Brown sugar (or gula melaka for local flavor)
- 1/8 teaspoon Salt
- 1 teaspoon Baking powder
- 1/2 teaspoon Vanilla extract (optional, for aroma) - optional
- 1 tablespoon Vegetable oil (for pan frying)
- 1 teaspoon Sesame seeds (for garnish) - optional
Instructions
- 1
Soak adzuki beans overnight or for at least 6 hours. Drain, then simmer in fresh water for 40-50 minutes until soft. Drain and mash the beans with brown sugar and a pinch of salt to form a smooth paste.
15 minutes
Use a food processor for an ultra-smooth filling.
- 2
In a mixing bowl, whisk together whole wheat flour, baking powder, and salt. In a separate bowl, combine the egg, low-fat milk, and vanilla extract.
3 minutes
Sift dry ingredients for fluffier pancakes.
- 3
Gradually add the wet ingredients to the dry, mixing until just combined. Do not overmix to keep the pancakes tender.
2 minutes
A few lumps in the batter are okay.
- 4
Heat a non-stick pan over medium heat and brush lightly with vegetable oil. Pour half the batter to form a round pancake (about 12cm).
2 minutes
Use a ladle for consistent size.
Why This Dish is Healthy
This Singaporean Adzuki Bean Pancake recipe is a health-conscious breakfast option as it combines high-fiber beans with whole grains and minimal added sugars or fats. By baking or pan-frying with just a touch of oil, the recipe minimizes unnecessary calories while maximizing satiety and nutrition. Its balance of protein, complex carbs, and low glycemic index ingredients makes it suitable for weight management and blood sugar control.
Adzuki beans are an excellent source of plant-based protein, fiber, and essential minerals such as iron, magnesium, and potassium. Whole wheat flour adds complex carbohydrates and additional fiber, making this pancake more filling and supporting stable blood sugar levels. Using low-fat milk and minimal oil helps keep the calorie count in check, while the natural sweetness of adzuki beans reduces the need for excess sugar. Vitamins such as B1, B6, and folate are also present, supporting overall metabolic health.
Pro Tips
- 💡Tip 1: For a healthier version, use unsweetened soy or oat milk.
- 💡Tip 2: Mash adzuki beans while still warm for a smoother paste.
- 💡Tip 3: Allow the batter to rest for 10 minutes to achieve fluffier pancakes.
Storage & Serving
Store cooled pancakes in an airtight container in the fridge for up to 2 days. Reheat on a dry non-stick pan or in a toaster for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 170.0 kcal |
