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Red Bean Pancake
Breakfast • Singapore
How to Make Red Bean Pancake (Traditional & Healthy Version)
Red Bean Pancake, fondly known in Singapore as 'Mee Chiang Kueh' or 'Ban Jian Kueh', is a beloved breakfast treat found in many kopitiams and hawker centres across the island. This pancake has roots in traditional Chinese cuisine but has evolved with unique Singaporean flavors, often featuring a fusion of local ingredients and techniques. Its pillowy, slightly chewy texture and sweet red bean filling make it an irresistible snack that has stood the test of time. What makes the Singaporean Red Bean Pancake stand out is its accessibility and wholesome ingredients. Whether enjoyed as a quick breakfast with kopi or as a teatime snack, it offers a comforting balance between nutrition and indulgence. Many Singaporeans have fond memories of queuing at their neighborhood kopitiam to grab a warm slice fresh off the griddle. This healthy, homemade version uses less sugar and whole wheat flour, making it a better choice for calorie-conscious foodies without compromising on taste. The pancake’s gentle sweetness and soft texture appeal to all ages, while the red bean paste provides a dose of plant-based protein and fiber, making this dish an excellent addition to any breakfast spread. It’s a classic example of Singaporean hawker culture’s ability to blend authenticity with modern health trends.
Ingredients(for 1 large pancake (approx. 100g))
- 1 cup Whole wheat flour (higher fiber)
- 1/2 tsp Baking powder
- 3/4 cup Low-fat milk or unsweetened soy milk (Use soy for vegan)
- 1 Egg (can substitute with flax egg for vegan)
- 1/2 cup Red bean paste (homemade or low sugar)
- 1 tbsp Brown sugar (or coconut sugar)
- 1/8 tsp Salt
- 1 tsp Neutral oil (e.g., canola or sunflower)
- 2 tbsp Water - optional
- 1 tbsp Chopped roasted peanuts (optional topping) - optional
Instructions
- 1
In a mixing bowl, combine whole wheat flour, baking powder, and salt. Mix well.
2 minutes
Sift dry ingredients to avoid lumps.
- 2
In a separate bowl, whisk the egg, milk (or soy milk), and brown sugar until well blended.
3 minutes
Use room temperature ingredients for a smoother batter.
- 3
Gradually add the wet ingredients to the dry mixture, stirring until a smooth, slightly thick batter forms. Add water if the batter is too thick.
2 minutes
Do not overmix to keep pancakes fluffy.
- 4
Heat a non-stick pan over medium-low heat and brush lightly with oil. Pour half the batter to form a round pancake about 15cm wide.
2 minutes
Use a ladle for even thickness.
Why This Dish is Healthy
By using whole wheat flour, low-fat or plant-based milk, and low sugar red bean paste, this Red Bean Pancake is lighter and more nutritious than traditional versions. It's filling without being overly calorific, supports digestive health, and provides sustained energy for breakfast. The balance of macronutrients and reduced fat content make it a smart choice for anyone seeking healthier Singaporean breakfast options.
This Red Bean Pancake is packed with dietary fiber from whole wheat flour and protein from red beans, making it a more balanced option than typical refined flour pancakes. Red beans are a good source of iron, magnesium, and antioxidants, while using low-fat milk or soy milk reduces saturated fat. The controlled sugar content keeps it suitable for calorie trackers, and making the red bean paste at home allows you to limit added sugars and sodium. Overall, this recipe offers slow-digesting carbs and beneficial micronutrients.
Pro Tips
- 💡Tip 1: Homemade red bean paste lets you control sugar and texture.
- 💡Tip 2: Let the batter rest for 10 minutes for fluffier pancakes.
- 💡Tip 3: Use a non-stick pan to reduce oil and calories.
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 before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
