Malaysian Peanut Pancakes

Malaysian Peanut Pancakes

  • Makes8 servings
  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min
  • Calories286
  • Made withSplenda Granulated Sweetener


    • 300 g plain flour
    • 1 teaspoon easy blend yeast
    • 3 eggs
    • 1 teaspoon bicarbonate of soda
    • Sunflower oil in a spray
    • 100 g roasted peanuts
    • 2 tablespoons sesame seeds
    • 4 tablespoons light coconut milk
    • 6 tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy286 kcal366.67%
    • Total Fat13.00 g16.67%
    • of which saturates3.00 g1.09%
    • Total Carbohydrate33.00 g12%
    • of which sugars3.50 g1.27%
    • Salt0.70 g0.25%



    Stir together the flour, yeast, 4 tablespoons of Splenda Granulated, eggs and bicarbonate of soda along with 225 ml warm water until you have a smooth batter. Leave it to proof for around 40 minutes until it is just bubbling.


    In a food processor, whizz together the remaining 2 tablespoons of Splenda Granulated with the peanuts and sesame seeds until they start to become a little wet. Add the coconut until the mixture is moist.


    Warm a non-stick frying pan over a medium heat and spray twice with the oil. Using a large ladle, half fill it and pour into the pan. Spread it out until it is around 18 cm in diameter. Cook for a moment then scatter on a spoonful of the peanut mixture. Fold the pancake in to half and cook for a moment or so more. Place on a baking tray, cover and keep warm in a low oven.


    Repeat with the rest of the ingredients until you have used everything up!


    Serve the pancakes warm.

    Made with

    Splenda Granulated Sweetener

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