Hazelnut Spread Pancake
Breakfast • Singapore
How to Make Hazelnut Spread Pancake (Traditional & Healthy Version)
Hazelnut Spread Pancake, an irresistible fusion of classic kopitiam-style pancakes with a decadent nutty filling, is a beloved breakfast treat in Singapore’s vibrant hawker scene. Inspired by the iconic 'min jiang kueh' (peanut pancake), this healthier version swaps the traditional peanut filling for a smooth, homemade hazelnut spread, bringing a modern twist while remaining true to Singapore’s passion for culinary innovation. These fluffy, golden pancakes are perfect for mornings when you crave something comforting yet wholesome, echoing the fusion influences that define Singapore’s food culture. In Singapore, breakfast is often enjoyed at bustling kopitiams, where locals gather for kopi and snacks. Hazelnut Spread Pancake fits seamlessly into this tradition, offering a satisfying plant-based option that’s vegetarian and full of flavor. With the balance of delicate sweetness and roasted nuttiness, it’s a crowd-pleaser for both young and old. This healthy recipe is thoughtfully portioned and designed for calorie-conscious eaters, making it a guilt-free way to enjoy a classic Singaporean breakfast staple that’s been reimagined for today’s health-focused lifestyles.
Ingredients(for 1 medium pancake with hazelnut spread (approx. 100g))
- 1/2 cup Wholemeal flour (healthier choice)
- 1/2 cup Low-fat milk (or unsweetened soy milk)
- 1 large Egg (fresh)
- 1/2 tsp Baking powder
- 1/8 tsp Sea salt
- 1/4 cup Hazelnuts (roasted, unsalted)
- 1 tsp Pure cocoa powder
- 1 tbsp Honey (optional, for natural sweetness) - optional
- 1 tsp Vegetable oil (for greasing the pan)
- 1/4 tsp Vanilla essence - optional
Instructions
- 1
Prepare the hazelnut spread: Blend roasted hazelnuts in a food processor until smooth. Add cocoa powder, honey, and vanilla essence. Blend again until creamy.
5 minutes
Pause to scrape down sides for a smoother texture.
- 2
In a medium bowl, whisk together wholemeal flour, baking powder, and sea salt.
2 minutes
Sift flour mixture for fluffier pancakes.
- 3
In another bowl, beat the egg and mix in low-fat milk (or soy milk).
2 minutes
Let eggs come to room temperature for better mixing.
- 4
Combine wet and dry ingredients, stirring gently until just mixed. Avoid overmixing.
2 minutes
Batter should be slightly lumpy for tender pancakes.
Why This Dish is Healthy
Made with wholesome ingredients and mindful of calories, this pancake is a healthier choice for breakfast or brunch. Wholemeal flour increases fiber, supporting digestive health and keeping you full longer. Hazelnuts and cocoa provide antioxidants and heart-healthy fats. By making the hazelnut spread at home, you avoid excess sugar and additives, making this recipe a nutritious yet indulgent treat that fits well into a balanced diet.
This Hazelnut Spread Pancake recipe is high in dietary fiber from wholemeal flour and contains healthy monounsaturated fats from hazelnuts. Each serving provides balanced macros: 6g protein for muscle repair, 42g complex carbs for sustained energy, and 14g healthy fats for satiety. The use of low-fat milk and minimal added sugar keeps calories in check, while adding vitamins like B6 and E, magnesium, and iron. It’s a nutrient-dense option suitable for a vegetarian diet.
Pro Tips
- 💡Tip 1: Toast hazelnuts before blending for a deeper flavor.
- 💡Tip 2: For extra fluffiness, let the batter rest for 10 minutes before cooking.
- 💡Tip 3: Serve with fresh fruit like sliced bananas or berries for added vitamins.
Storage & Serving
Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a non-stick pan or microwave. Keep hazelnut spread refrigerated and use within one week.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 260.0 kcal |
| Protein | 6.0 g |
| Carbohydrates | 42.0 g |
| Total Fat | 14.0 g |
| Fiber | 2.0 g |
