This recipe was inspired by an article I read about these fluffy tall pancakes that are all the rage in Japan right now.  My immediate thought was, how can I make a keto version of this?  To my understanding, Japanese pancakes, or hotcakes as they call them, are more sweeter and moist almost like a cake, hence the name hotcakes.

There are many pancake recipes out there that use almond flour but after much experimentation, I found that almond flour produces a nutty, dense and slightly grainy pancake that I do not prefer.  Instead, I opted for coconut flour which is lighter, spongier and has a subtle sweetness that more closely resembles Japanese hotcakes.  On another note, you might be thinking 3 eggs is a lot for only 1/4 cup of coconut flour but because coconut flour soaks up a lot of moisture, the extra eggs and liquids are needed to ensure a moist hotcake.  In my opinion, it doesn’t taste eggy at all.

Lastly, don’t be off-put by the use of Kewpie Mayo in this recipe (mayo is just oil and eggs).  There are many Japanese pancake recipes making the rounds that call for mayo and carbonated water as their secret ingredients for making thick fluffy amazing pancakes so I thought, why not give it a try.  To my surprise, they were really good.

We put the batter in a muffin tin to get the height but if you’re in a hurry, you can also cook them in a skillet and they come out just as yummy.

For this recipe, you will need a couple of things – coconut flour, Swerve, and Kewpie mayo.  Kewpie mayo can be picked up at a local Asian supermarket or on Amazon.

Now, let’s get started!

Prepping Time 5M

Cook Time 20M

Total Time 25M

Net Carb/Serv ~1g for Pancakes ~2g for Hotcakes

Servings 6-9 Hotcakes/Pancakes

Japanese Hotcakes & Pancakes

The BEST Asian Low-Carb/Keto recipe for Keto Japanese Hotcakes and Pancakes. Enjoy some delicious homemade pancakes at only ~1-2g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.

5 from 2 votes

Course: Breakfast

Cuisine: Japanese

Keyword: japanesebreakfast, japanesepancakes, ketobreakfast, ketopancakes, lowcarbbreakfast

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6 Hotcakes

Print Recipe

Ingredients

• 1/4 Cup Coconut Flour
• 3 Eggs Eggs
• 2 tbsp Swerve
• 3 tbsp Kewpie
• 1/3 Cup Carbonated Water
• 1 tsp Vanilla Extract
• 1 tsp Baking Powder

Instructions

• Gather all the ingredients.
• If using muffin pan, heat oven to 350 F.
• In a large mixing bowl, combine coconut flour, Swerve and baking powder.
• Add eggs, mayo, vanilla extract and mix well until no there are no clumps.
• Next, add the carbonated water (SodaStream tutorial here) and mix slowly until combined.
• If using muffin pan, generously grease with cooking spray and pour batter until 1/2 full.

  Bake for 18-22 minutes. Stick a toothpick down the center of the hotcake to check for doneness. Hotcakes are done when batter doesn't stick to toothpick.
• If using a skillet, generously grease pan and heat on medium low.

  Pour approximately 2 tablespoons onto skillet and cook for 4-5 minutes on one side. Do not try to flip early or else the pancake may break apart.

  After 4 to 5 minutes have past, carefully flip the pancake over and cook for another 1-2 minutes.

  When both sides of the pancake are golden brown, remove from pan and plate.
• Serve these Japanese hotcakes topped with whipped cream, sliced strawberries, sugar free maple flavored syrup, or our Keto Homemade Nutella!!

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