Sugar-Free Mee Jiang Kueh (Traditional Peanut Pancake)

Experience a guilt-free twist on a cherished classic with this Sugar-Free Mee Jiang Kueh, a traditional peanut pancake made healthier with wholewheat flour and a sugar-free sweetener. This recipe swaps refined sugar for erythritol, delivering all the nutty, aromatic charm of roasted peanut filling without the added guilt. Its light and fluffy texture, combined with the satisfying crunch of peanuts, makes for a perfect snack or dessert. Easy to prepare in just 35 minutes, this wholesome version retains the authentic taste while offering a diabetic- and diet-friendly option. Serve these warm, golden pancakes fresh off the pan to savor their irresistible combination of crispy edges and soft, chewy folds. Perfect for sharing, this recipe is a delightful blend of indulgence and health-consciousness!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams Wholewheat flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1 large Egg
• 250 milliliters Milk
• 50 milliliters Water
• 1 teaspoon Vanilla extract
• 150 grams Roasted peanuts
• 30 grams Sugar-free sweetener (erythritol or equivalent)
• 1 tablespoon Oil (for greasing)

Directions

Step 1

In a large bowl, sift together the wholewheat flour, baking powder, baking soda, and salt.

Step 2

In a separate bowl, whisk the egg until frothy. Add milk, water, and vanilla extract, and mix well.

Step 3

Pour the wet ingredients into the dry ingredients, stirring until you have a smooth batter without lumps. Let the batter rest for 15 minutes.

Step 4

While the batter is resting, coarsely chop the roasted peanuts and mix them with the sugar-free sweetener. Set aside.

Step 5

Heat a non-stick pan over medium heat and lightly grease it with oil using a pastry brush or paper towel.

Step 6

Once the pan is hot, pour a ladleful of batter into the center of the pan. Spread it out into a thin, even circle using the back of the ladle.

Step 7

When bubbles start to form on the surface of the pancake and the edges begin to lift, sprinkle a portion of the peanut and sweetener mixture over one half of the pancake.

Step 8

Fold the pancake in half to encase the filling and press down gently with a spatula.

Step 9

Continue to cook for another minute until the pancake is golden and crispy. Repeat with the remaining batter.

Step 10

Cut each pancake into wedges and serve warm. Enjoy this sugar-free treat as a delightful snack or dessert.

Nutrition Facts

Serving size	(821.5g)

Amount per serving	% Daily Value*
Calories	2121.8

Total Fat 111.6g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 25.1g
Cholesterol 242.7mg	0%
Sodium 1893.3mg	0%
Total Carbohydrate 247.7g	0%
Dietary Fiber 40.8g	0%
Total Sugars 20.5g
Protein 90.5g	0%

Vitamin D 167.2IU	0%
Calcium 514.0mg	0%
Iron 10.7mg	0%
Potassium 2414.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 15.4%

Carbs: 42.0%