Peanut Butter Pancake
Breakfast • Singapore
How to Make Peanut Butter Pancake (Traditional & Healthy Version)
Peanut Butter Pancake, known locally as 'min jiang kueh' or peanut pancake, is a beloved staple in Singapore's vibrant kopitiam (coffee shop) culture. This breakfast treat brings together the fluffy, chewy texture of traditional pancakes with a fragrant, nutty peanut butter filling. Often enjoyed alongside a cup of kopi or teh, it’s a comforting start to the day for many Singaporeans. The dish reflects Singapore’s unique fusion food scene, blending Chinese-style pancakes with the rich, creamy taste of peanut butter. Hawker stalls across the island serve up their own versions, sometimes adding sugar, roasted peanuts, or even a touch of condensed milk for extra indulgence. This recipe offers a healthier, modern twist by using whole wheat flour and natural peanut butter, making it suitable for today's health-conscious foodies while preserving its nostalgic taste. Whether you’re looking to relive fond childhood memories or discover a new breakfast favorite, this peanut butter pancake is a satisfying and authentic way to experience Singaporean hawker cuisine.
Ingredients(for 1 large pancake per person (about 120g each))
- 1 cup Whole wheat flour (for added fiber)
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 3/4 cup Low-fat milk (use soya milk for vegan version)
- 1 Egg (omit for vegan)
- 4 tbsp Natural peanut butter (unsweetened)
- 2 tbsp Chopped roasted peanuts
- 2 tbsp Raw sugar (or substitute with low-calorie sweetener)
- 1/4 tsp Salt
- 1 tbsp Vegetable oil (for pan)
Instructions
- 1
In a large mixing bowl, whisk together whole wheat flour, baking powder, baking soda, and salt.
2 minutes
Use a sieve for a fluffier texture.
- 2
In another bowl, beat the egg and mix in low-fat milk. Pour the wet ingredients into the dry ingredients and stir until just combined.
3 minutes
Do not overmix to avoid dense pancakes.
- 3
Let the batter rest for 5 minutes to allow bubbles to form for a lighter pancake.
5 minutes
Resting the batter helps activate baking powder.
- 4
Heat a non-stick pan over medium-low heat and brush with vegetable oil. Pour half the batter onto the pan, spreading it to about 15cm diameter.
2 minutes
Keep heat low to prevent burning.
Why This Dish is Healthy
By choosing whole wheat flour over white flour and opting for natural, unsweetened peanut butter, this recipe significantly reduces refined carbohydrates and unhealthy fats. The use of minimal oil and sugar, alongside the inclusion of roasted peanuts, ensures a nutrient-dense, heart-healthy breakfast. It's vegetarian and easily adaptable for vegan diets, fitting well into balanced meal plans for weight management and general wellness.
This peanut butter pancake is rich in plant-based protein and healthy fats from peanuts, providing sustained energy for your morning. Whole wheat flour adds dietary fiber, which promotes digestive health and helps you feel fuller longer. Using natural peanut butter and minimal raw sugar keeps added sugars in check, making it a better choice for blood sugar management. It’s a good source of B vitamins, magnesium, and antioxidants, making it a nourishing start to the day.
Pro Tips
- 💡Tip 1: Rest the batter to allow gluten to relax for a fluffier texture.
- 💡Tip 2: Use a non-stick pan and cook on low heat to avoid burning.
- 💡Tip 3: For extra crunch, toast peanuts before chopping and adding as filling.
Storage & Serving
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick pan or toaster for best texture. Avoid microwaving to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 260.0 kcal |
