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Whole wheat Malungay Pancake & other Pancake ideas

Jan 18

Breakfast at home is either pan de sal, whole wheat bread, fried rice with longanisa or pancakes. I don’t make pancakes from scratch so I make it a point to buy those ready mix from all sorts of brands. Just recently , I got introduced to Maya ‘ThinkHeart’ Whole Wheat Pancake Mix. This is certainly good news because I want as much fiber in my diet. Studies show that whole wheat reduces the risk of heart disease, lowers blood pressure, contains antioxidants, reduces the risks of certain types of cancer and aids in weight loss.

Maya ‘ThinkHeart’ Whole Wheat Pancake Mix is cholesterol free, has zero gram trans fat and uses muscovado sugar which is high in potassium, calcium, magnesium and iron.

Try these three heart-healthy recipes made possible by Maya ‘ThinkHeart’ Whole Wheat Pancake Mix.


Whole Wheat Malungay Pancake

¼ cup egg whites (approx. 2 pieces eggs-reserve the egg
yolks for future use)

2 tablespoons oil

¾ cup water

1 package MAYA ‘ThinkHeart’ Whole Wheat Hotcake Mix 200g

½ cup malunggay leaves, chopped

1. In a bowl, slightly beat egg whites. Add in oil, water and MAYA ‘ThinkHeart’ Whole Wheat Hotcake Mix. Stir until smooth, no lumps. Incorporate malunggay leaves.

2. Pour ¼ to 1/3 cup batter onto preheated, slightly greased griddle or pan. Cook until bubbly. Turn to cook the other side. Repeat procedure with the remaining batter.

Serve with sugar-free syrup or jam.

Yield: 6 to 7 hotcakes


Whole Wheat Pancake with Peach Topping

Peach Topping:
3 pieces peach halves in can, sliced
2 tablespoons honey
2 teaspoons lemon juice
powdered sugar ( optional)
lemon zest (optional)
1 package MAYA ‘ThinkHeart’ WHOLE WHEAT PANCAKE MIX 200g

1. Prepare Topping: Combine first three ingredients for topping in a bowl. Toss lightly to fully coat the peaches with the honey mixture. Set aside until ready to use.

2. Preheat and slightly grease griddle or pan. Cook pancake according to package directions.

3. To serve, put warmed pancakes on serving plates and top with peach mixture. If desired, dust with powdered sugar and lace with lemon zest.

Yield: 5-6 pancakes


Whole Wheat Raisin Pancake with Flavored Yogurt

1 egg

2 tablespoons vegetable oil

¾ cup water

1 package MAYA ‘ThinkHeart’ WHOLE WHEAT PANCAKE MIX 200g

2 tablespoons golden raisins, soaked in ¼ cup fruit juice (mango or
orange flavor)
flavored yoghurt (mango or orange)

1. Preheat and slightly grease griddle or pan. Mix the egg, oil, water and pancake mix. Add soaked raisins. Stir just until slightly lumpy.

2. Pour ¼ cup of batter mixture onto the griddle or pan. Cook until bubbles form then turn and cook other side.

3. Transfer into serving plate and serve with your choice of flavored yoghurt and top with raisins and fruit bits, if desired.

Yield: 5-6 pancakes

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  1. rcayao /

    Wow! This looks delicious yet healthy. Thanks for the share.

  2. I so totally dig adding malunggay on all sorts of food! Thank you for sharing the pancake idea! As for me, I add them to my shanghai rolls, my florentine recipes, my quiche and even my caldereta, hahaha! I hope you visit my blog, too!

  3. sally1168 /

    Wow! Nutritious food..

  4. mari /

    wow delicious … can i know wht is MAYA ‘ThinkHeart’ ??

  5. Oh my! I love malunggay! I drink malunggay tea and I take malunggay food supplement. I also tried using hot water drained from malunggay leaves for my choco drink… the taste is close to choco hazelnut..

    I want to try this one too! I’ll let you know once I posted it in my blog.. Thanks for the info!

  6. what we usually do is pancake with crunchy peanut butter 😀

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