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Peanut Pancake
Breakfast • Singapore
How to Make Peanut Pancake (Traditional & Healthy Version)
Peanut Pancake, known locally as 'min jiang kueh', is a beloved breakfast treat found in Singapore’s vibrant kopitiam scene. These fluffy pancakes, folded over a crunchy, aromatic filling of roasted peanuts and sugar, are a nostalgic favourite that brings back memories of bustling hawker centres and morning coffee rituals. Originating from Southeast Asia, Peanut Pancake has become a staple in Singaporean breakfasts, reflecting the fusion influences of Chinese and Malay culture. The dish is celebrated for its comforting texture—soft and chewy on the outside, with a delightful nutty sweetness inside. Choosing Peanut Pancake for breakfast is a great way to start your day, especially when prepared with health-conscious ingredients. Traditional versions are often made with refined flour and sugar, but this healthy adaptation uses wholewheat flour and reduced sugar, making it suitable for calorie tracking and balanced diets. Its vegetarian profile makes it inclusive, and its simple preparation means anyone can enjoy a slice of Singapore's hawker heritage at home. The taste is satisfyingly rich, yet not overwhelming, making it a perfect companion to your morning kopi at the kopitiam.
Ingredients(for 1 large pancake per person (about 100g each))
- 1 cup Wholewheat flour
- 3/4 cup Low-fat milk (can substitute with oat milk)
- 1 Egg (optional for vegan version) - optional
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/2 cup Roasted peanuts (crushed)
- 2 tbsp Brown sugar (or coconut sugar)
- 1 tbsp Canola oil (for greasing)
- 1/4 cup Water (as needed to adjust batter consistency)
- 1 tsp Butter (optional for extra flavor) - optional
Instructions
- 1
Mix wholewheat flour, baking powder, and salt in a bowl. Whisk well to combine.
3 minutes
Sift the flour for a fluffier pancake texture.
- 2
In another bowl, combine low-fat milk, egg (if using), and water. Stir until smooth.
2 minutes
For vegan version, omit egg and use plant-based milk.
- 3
Gradually add the wet mixture to the dry ingredients. Mix until a smooth batter forms.
5 minutes
Avoid over-mixing to prevent dense pancakes.
- 4
Heat a non-stick pan over medium heat. Lightly grease with canola oil.
2 minutes
Use a kitchen towel to spread oil evenly.
Why This Dish is Healthy
This healthy Peanut Pancake recipe swaps refined flour for wholewheat, reduces sugar, and uses low-fat milk to make it lighter and nutrient-rich. The fiber and protein help stabilize blood sugar, while moderate healthy fats from peanuts promote heart health. It’s a balanced choice for breakfast, keeping you full without excess calories or unhealthy fats, making it ideal for weight management and those tracking macros.
Peanut Pancake prepared with wholewheat flour offers dietary fiber, supporting digestive health and prolonged satiety. Roasted peanuts provide plant-based protein, healthy fats, and essential minerals such as magnesium and potassium. Brown sugar or coconut sugar adds a touch of sweetness without excessive calories. Using low-fat milk and minimal oil makes this version lighter, supporting calorie control. This dish is vegetarian, and can easily be adapted for vegan diets.
Pro Tips
- 💡Tip 1: Use freshly roasted peanuts for maximum aroma and crunch.
- 💡Tip 2: Let the batter rest for 10 minutes before cooking for a softer texture.
- 💡Tip 3: Adjust sugar to taste and opt for coconut sugar to lower the glycemic index.
Storage & Serving
Store leftover pancakes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat in a toaster or pan to retain texture. Avoid microwaving, as it can make pancakes soggy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
