How To Make Peanut Pancakes


With national pancake day just having passed, I got the craving to make something special for myself. All of the ads that I kept seeing on TV for pancakes are definitely to blame, but I wanted something a little bit different. Apam Balik came to mind, which is a very common style of peanut pancakes that is seen in Malaysia and Singapore.

In Malaysia, we see these pancakes filled with creamed corn, sugar, butter, and a peanut filling. In Brunei, we see them filled with condensed milk, peanuts, and a raisin filling. In Indonesia, we commonly see them with cheese and chocolate as a filling.

How To Make Peanut Pancakes

The Preparation

Roasted Peanut Filling

1.8 ounces fresh shelled peanuts

½ teaspoon Stevia

Salt to taste

Condensed Milk

¼ cup heavy whipping cream

2 drops liquid Sucralose

Apam Balik

½ cup almond flour

½ teaspoon baking soda

½ teaspoon baking powder

1/8 teaspoon salt

¼ cup almond milk

1 large egg

5 drops liquid Sucralose

½ teaspoon vanilla extract

¼ teaspoon coconut oil

1 tablespoon unsalted butter’


The Execution

1. Roast peanuts until brown. Grind peanuts with stevia and salt to taste.

2. Heat up heavy cream and liquid sucralose until thickened like condensed milk.

3. Mix almond flour, baking soda, baking powder and salt. Then, add in almond milk, egg, liquid sucralose and vanilla extract. Mix well.

4. In a pan, melt half of the coconut oil and pour in half of the pancake mixture. Cover the pan for 1 minute.

5. Sprinkle half of the ground peanuts and spread half of the keto condensed milk and butter.

6. Cover the pan once more until cooked. Remove the pancake and let cool.

7. Repeat steps 4 and 5 for the other pancake.

8. Fold the pancakes and slice. Serve!


This makes 2 servings of Apam Balik. Each serving comes out to be 744 Calories, 72.79g Fats, 6.61g Net Carbs, and 16.83g Protein.


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