Thick and fluffy Japanese Pancakes also called Japanese hot cakes, are going to be your new favorite breakfast food! Sweeter than regular pancakes with a cake-like texture, this Japanese pancake recipe is so delicious and goes with just about any syrup or topping.
Japanese hotcakes are all the rage and of course, I had to jump on the bandwagon and figure out how I can make them low carb.
With the help of some coconut flour and monkfruit erythritol blend sweetener, these low carb, sugar-free, and grain-free Japanese hotcakes were born!
What are Japanese Pancakes, also known as Japanese Hot Cakes?
These Japanese pancakes are thick, fluffy and sweet. To make it easier, we baked them in a muffin tin to give it the height it’s famously known for. We also found it much easier than using a skillet with a ring mold.
What are hot cakes you ask? Hot cakes are thick, fluffy, and sweet which makes them more cake-like.
What’s the difference between pancakes vs hotcakes?
Pancakes are made with a simple batter and cooked thin and flat. Hotcakes have a more cake-like taste and texture, and made thick and fluffy. The ingredients differ in the that the bubbles from the carbonated water make the hotcakes more airy and delicate.
What ingredients do I need and how do you make Japanese hot cakes?
- Coconut Flour – made from dried coconut and a low carb substitute for all purpose flour. Can be purchase at most supermarkets.
- Eggs – medium to large eggs.
- Sweetener – to keep this recipe sugar-free, we use a monkfruit erythritol blend. It is low carb, keto friendly and has 0 calories. Feel free to use your preferred sweetener or regular cane sugar.
- Kewpie Mayo – Japanese mayonnaise which has a slightly sweetness and umami flavor.
- Carbonated Water – sparkling water, club soda, or make your own with a soda stream.
- Vanilla Extract – pure vanilla extract made from vanilla bean pods.
- Baking Powder – helps to rise the hotcakes.
Preheat heat oven to 350 F. In a large mixing bowl, combine coconut flour, sweetener, baking powder and mix well. Add eggs, Kewpie mayo, vanilla extract and mix well using a hand mixer until smooth.
Next, add the carbonated water and mix slowly until combined. Generously grease muffin pan with cooking spray and pour batter until 1/2 full. Bake for 10-12 minutes. Stick a toothpick down the center of the hotcake to check for doneness.
Hotcakes are done when batter doesn’t stick to toothpick. Serve Japanese hotcakes topped with whipped cream, sliced strawberries, or some sugar-free maple syrup!
Why is there carbonated water and mayo in Japanese pancake recipe?
We use carbonated water to produce a lighter and more aerated pancake similar to traditional Japanese hotcakes.
You might be thinking why we would use mayonnaise in our pancake recipe, but trust me when I say that using mayonnaise gives you a much moister pancake. Plus, the mayonnaise flavor is negligible.
What is the nutrition information for this Japanese pancake recipe?
- 109 Calories
- 3g Carbohydrates
- 2g Fiber
- 4g Protein
- 8g Fat
- 103mg Cholesterol
- 177mg Sodium
- 35mg Potassium
- 59mg Calcium
- 1mg Iron
- 135ui Vitamin A
- 0mg Vitamin C
For more breakfast recipes, check these out!
- Japanese Omelette Rice
- Japanese Steamed Eggs
- Japanese Salmon Ochazuke
- Milk Tea Chia Seed Pudding
- Cream Cheese Breakfast Egg Bites
Now, let’s get making this Japanese Hot Cakes recipe!
- Prepping Time 5M
- Cook Time 10M
- Total Time 15M
- Net Carb/Serv ~2g
- Servings 6-8 Hotcakes
Ingredients
- 1/4 Cup Coconut Flour
- 3 Large Eggs
- 2 tbsp Sweetener (Monkfruit Erythritol Blend, sugar or sweetener of choice)
- 3 tbsp Kewpie Mayo (can sub with regular mayo)
- 1/3 Cup Carbonated Water
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
Directions
1) Gather all the ingredients.
2) Preheat heat oven to 350 F.
3) In a large mixing bowl, combine Coconut Flour, sweetener, Baking Powder and mix well.
4) Add eggs, Kewpie Mayo, Vanilla Extract and mix well using a hand mixer until smooth.
5) Next, add the carbonated water and mix slowly until combined.
6) Generously grease muffin pan with cooking spray and pour batter until 1/2 full.
7) Bake for 10-12 minutes. Stick a toothpick down the center of the hotcake to check for doneness. Hotcakes are done when batter doesn’t stick to toothpick.
8) Serve these Japanese hotcakes topped with whipped cream, sliced strawberries, or some sugar-free maple syrup!
Hope you enjoy your Japanese Pancakes!
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Japanese Pancakes
Ingredients
- 1/4 Cup Coconut Flour
- 3 Large Eggs
- 2 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
- 3 tbsp Kewpie Mayo can sub with regular mayo
- 1/3 Cup Carbonated Water
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
Instructions
- Gather all the ingredients.
- Preheat heat oven to 350 F.
- In a large mixing bowl, combine Coconut Flour, sweetener, Baking Powder and mix well.
- Add eggs, Kewpie Mayo, Vanilla Extract and mix well using a hand mixer until smooth.
- Next, add the carbonated water and mix slowly until combined.
- Generously grease muffin pan with cooking spray and pour batter until 1/2 full.
- Bake for 10-12 minutes. Stick a toothpick down the center of the hotcake to check for doneness. Hotcakes are done when batter doesn't stick to toothpick.
- Serve these Japanese hotcakes topped with whipped cream, sliced strawberries, or some sugar-free maple syrup!
Video
Nutrition
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The two versions of the recipe list different cook times FYI
Hey Windy! Thanks for catching that and updated!
Is the a substitute for Carbonated Water?
Hi Jo! You could just use water, but the hotcakes will be ‘flater’.