Eggless Hazelnut Pancake
Breakfast • Singapore
How to Make Eggless Hazelnut Pancake (Traditional & Healthy Version)
Eggless Hazelnut Pancake is a delightful fusion breakfast, reflecting Singapore’s vibrant hawker culture and the city’s penchant for innovative food. Inspired by the classic 'min jiang kueh' often found at kopitiams, this recipe swaps eggs for plant-based ingredients, making it suitable for vegetarians and those who prefer an egg-free diet. The nutty aroma of hazelnuts is paired with a light, fluffy pancake base, reminiscent of the textures beloved in Singaporean morning treats. Singapore’s food scene thrives on adaptation and fusion, and this pancake is no exception. It fuses Western-style pancakes with local flavors and techniques, creating a breakfast that's both comforting and exciting. Perfect for busy mornings or leisurely brunches, Eggless Hazelnut Pancake is a crowd-pleaser, whether enjoyed at home or reminiscent of a kopitiam breakfast table. Its health-conscious ingredients make it a smart choice for calorie trackers, ensuring a delicious meal without compromise.
Ingredients(for 1 medium pancake per person, as commonly served in Singapore kopitiams)
- 1 cup Whole wheat flour (higher fibre option)
- 1/4 cup Hazelnut meal (ground hazelnuts)
- 3/4 cup Low-fat milk (can use oat milk for vegan)
- 2 tablespoons Maple syrup (natural sweetener)
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 tablespoons Canola oil (or sunflower oil)
- 2 tablespoons Chopped roasted hazelnuts (for topping) - optional
- 1/2 cup Fresh fruit (banana or berries) (optional garnish) - optional
Instructions
- 1
In a large bowl, whisk together whole wheat flour, hazelnut meal, baking powder, and salt.
3 minutes
Sift flour for extra fluffy pancakes.
- 2
In a separate bowl, combine low-fat milk, maple syrup, vanilla extract, and canola oil.
2 minutes
Use oat milk for a vegan version.
- 3
Slowly pour the wet mixture into the dry ingredients, stirring until just combined. Do not overmix.
3 minutes
Lumps are okay—they make pancakes fluffier.
- 4
Heat a non-stick skillet over medium heat. Lightly grease with canola oil.
2 minutes
Ensure the pan is evenly heated for uniform cooking.
Why This Dish is Healthy
This recipe is a healthy choice due to its use of whole grains, nutrient-rich hazelnuts, and minimal added sugars. By omitting eggs and using low-fat or plant-based milk, it caters to dietary restrictions while delivering essential nutrients. The pancake is filling, yet light in calories, making it suitable for calorie counters and those seeking nutritious breakfast options in Singapore.
Eggless Hazelnut Pancake offers a balanced mix of complex carbohydrates from whole wheat flour, healthy fats from hazelnuts, and protein from milk or plant-based alternatives. Hazelnuts provide vitamin E, magnesium, and antioxidants, supporting heart health and immunity. Using low-fat milk or oat milk reduces saturated fat, and maple syrup as a natural sweetener keeps the recipe lower in refined sugars. The fibre content supports digestion and satiety, ideal for weight management.
Pro Tips
- 💡Tip 1: Toast hazelnuts before adding for deeper flavour.
- 💡Tip 2: Let the batter rest for 5 minutes to activate baking powder.
- 💡Tip 3: Use a non-stick pan to minimise oil and keep pancakes light.
Storage & Serving
Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat on a skillet or in a microwave. Avoid freezing for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
| Protein | 6.0 g |
| Carbohydrates | 38.0 g |
| Total Fat | 10.0 g |
| Fiber | 2.0 g |
