Paleo Martabak Manis
Indulge in a guilt-free version of Indonesia’s beloved street food with this Paleo Martabak Manis recipe! Made with a wholesome blend of almond flour and tapioca flour, this gluten-free treat features a fluffy, pancake-like base enriched with creamy coconut milk, honey, and vanilla. A touch of apple cider vinegar and baking soda ensures a perfectly airy texture, while the decadent filling of crushed peanuts and rich dark chocolate takes the indulgence to a whole new level. This easy-to-follow recipe uses natural sweeteners like coconut sugar, making it a healthier yet satisfying dessert option that’s perfect for sharing. Whether you're following a paleo diet or simply looking for a creative twist on traditional Martabak Manis, this recipe is sure to delight. Ready in just over 30 minutes, it's ideal for cozy evenings or special occasions!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup tapioca flour
- 1 cup coconut milk
- 2 large eggs
- 2 tablespoons honey
- 3 tablespoons coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil
- 0.5 cup crushed peanuts
- 0.5 cup dark chocolate (70% or higher, chopped)
Instructions
In a large mixing bowl, combine almond flour, tapioca flour, coconut sugar, and salt. Whisk well to combine.
In another bowl, beat the eggs and then add coconut milk, honey, and vanilla extract. Mix until smooth and all liquid ingredients are well integrated.
Pour the wet ingredients into the dry ingredients. Stir gently until you have a smooth batter. There should be no lumps.
Add baking soda and apple cider vinegar to the batter and mix well. The batter should be slightly thick but pourable.
Heat a non-stick skillet over medium heat. Add 1 tablespoon of coconut oil and allow it to melt and coat the pan evenly.
Pour half of the batter into the skillet, spreading it evenly to form a round pancake. Cover the skillet with a lid and cook for about 10 minutes, or until bubbles form on the surface and the edges appear set.
Remove the lid, sprinkle half of the crushed peanuts and dark chocolate evenly over the pancake. Cover again and cook for an additional 3-5 minutes or until the chocolate has melted and the pancake is fully cooked.
Carefully remove the Martabak from the skillet. Repeat the process with the remaining batter and fillings.
Once both Martabaks are cooked, slice and serve warm. Enjoy the gooey, nutty, chocolatey Paleo treat!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 488 mg | 21% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 31.1 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 121 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 608 mg | 13% | |
*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.
