Delicious healthy pancake mix that your whole family would love! Whip up a pancake stack with eggs, milk and Hakubaku’s pancake mix in just 10-15 minutes.
Enjoy delicious fluffy pancakes without the guilt, made from a mix of barley and vegetables in this fibre-rich pancake mix.
Did you know, barley contains two times more dietary fibre than brown rice. This pancake mix contains about twice as much calcium, iron, fibre and magnesium as regular pancake mixes.* Now, even your baby can enjoy the natural sweetness of grains in our pancakes, packed with dietary fibre.
*from the 8th revision of Standard Tables of Food Composition in Japan
Rest assured that there are no colourants, flavourings, salt and oil in our pancake mix, especially the baking powder used which is aluminium-free.
Half a cup of milk and an egg is all you need to whip up some delicious, fluffy yet healthy pancake stacks for breakfast or brunch! The pancake mix is pre-portioned so you can make pancakes quickly and easily. Enjoy a natural and healthy taste of pancakes today, suitable for all ages!
Combine milk and egg together in a large bowl
Add 1 packet of pancake mix into the mixture and mix quickly until well-combined.
Pour batter to form pancakes of desired size. Cook for 2-3 minutes on each side or until light brown and serve while it’s hot.
1. Combine the Pancake Mix Barley and Vegetable with 100ml of milk and 1 egg in a bowl and mix well.
2. Grease a non-stick pan with vegetable oil over medium-high heat for a minute and pour batter to form pancakes of desired size. Cook for 2-3 minutes on each side or until light brown.
3. Grill or pan fry the bacon and 2 eggs for toppings.
4. Separately, heat up 30ml of milk and cheese and stir well until it melts. Add the cornstarch to thicken this mixture.
5. Serve pancakes, bacon, and cheese on a plate in that order, and place the fried eggs on top.
1. Combine the Pancake Mix Barley and Vegetable with 100ml of milk and 1 egg in a bowl and mix well.
2. Grease a non-stick pan with vegetable oil over medium-high heat for a minute and pour batter to form pancakes of desired size. Cook for 2-3 minutes on each side or until light brown.
3. Froth up the fresh cream, assemble your fruits and pancakes to serve.
1. Combine the Pancake Mix Barley and Vegetable with 100ml of milk and 1 egg in a bowl and mix well.
2. Grease a non-stick pan with vegetable oil over medium-high heat for a minute and pour batter to form pancakes of desired size. Cook for 2-3 minutes on each side or until light brown.
3. Dice the avocado, roll the prosciutto into the shape of a flower and place them on your pancake stack.
4. Assemble your mixed greens around the pancake stack and serve.
1. Cut the apple into donut shapes. Hollow out the center and remove the seeds.
2. Cut the leftover apples into small pieces.
3. Combine ½ a packet of the Pancake Mix Barley and Vegetable with 50ml of milk and 1 egg in a bowl and mix well quickly.
4. Add in the apples (2) into the batter.
5. Grease a non-stick pan with a little vegetable oil over medium-high heat for a minute, place the donut-shaped apple, and pour batter to fill up the center.
6. Cook for 2-3 minutes on each side or until light brown.
1. Blanch the spinach, squeeze out the excess water and roughly chop it. Slice the sausages.
2. Combine 1 packet of the Pancake Mix Barley and Vegetable with 70ml of milk and 1 egg in a bowl and mix quickly.
3. Separate the batter into 2 portions, add blanched spinach in one batter and the 30g of corn in the other batter.
4. Grease a non-stick pan with a little vegetable oil over medium-high heat for a minute. Pour batter to form pancakes of desired size.
5. Cook for 2-3 minutes on each side or until light brown.
1. Finely chop vegetables
2. Boil about 300 ml of water in a pan. Once the water has boiled, add all the ingredients and cook for 4½ minutes.
3. If your child doesn’t eat well, you may add about 1mg of seasoning of choice.
1. Finely chop salmon and vegetables.
2. Bring 300 ml of water up a boil. Once it’s boiling, add udon and cook for 5 minutes.
3. Add in all other ingredients and cook for 4 more minutes.And, there you go! A creamy salmon udon packed with nutrients.
1. Finely chop vegetables and chicken
2. Bring about 300 ml of water up to a boil in a pot, add spaghetti and cook for 8½ minutes.
3. Remove the noodles from the pan and drain.
4. Grease a frying pan with a small amount of oil and stir fry the vegetables. Dilute ketchup with water and topped it on the chopped vegetables.
5. Ladle the mixture done in (4) onto the spaghetti and you’re done!
Hakubaku products are available in major supermarkets and online grocers in Singapore.
Hakubaku products are available on e-marketplaces and major supermarkets.
If you have a wheat allergy, there is a possibility that you might also be allergic to barley, oats and rye. As barley has an extremely similar molecular structure to wheat, it may cause an allergic reaction.
You should always consult a medical expert for a professional diagnosis and confirmation of allergens.
Please contact us via the enquiry form. There are some products that we have not exported from Japan yet. High demand or requests for certain products might help to facilitate export.
The flavour may diminish. A convenient approach is to store a meal’s worth in plastic wrap or an air-tight container and place it in the refrigerator. Thaw and reheat the noodles in a microwave to soften them up again.
Since raw wheat (durum wheat) is coarsely ground, it contains wheat bran and fragments of the hard endosperm. These are all components of raw wheat and do not indicate any problems with product quality.
We do not use oil in our Baby Somen.
If you have any questions or looking for other products that are not available on our website at the moment, feel free to contact us.
How to Cook Pancakes 
