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 low-carb/keto version of this? So, the quest to make these Japanese Pancakes began!
To my understanding, Japanese pancakes, or hotcakes as they call them, are sweeter and moist almost cake-like, 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 don’t prefer for this recipe.
Instead, I opted for Coconut Flour which is lighter, spongier and has a subtle sweetness that is more fitting for these 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. And 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 after all, mayo is just oil and eggs. Plus, we found it adds that extra moistness to make these hotcakes so unbelievably good!
For this recipe, we used carbonated water to give make these hotcakes light and fluffy. And for that extra thickness that Japanese hotcakes are known for, we baked the batter in muffin tins which is much more easier than using a ring mold on a skillet. Trust me on this!
If you chose to not go the oven route, you can always go ahead and pour the batter onto the pan as you would normally do with regular pancake batter and just cook them that way using a skillet. This method will take less time to cook up and will be just as delicious!
Now, let’s get started!
Prepping Time 5M
Cook Time 10M
Total Time 15M
Net Carb/Serv ~2g
Servings 6-9 Hotcakes
1) Gather all the ingredients.
2) Preheat heat oven to 350 F.
6) If using muffin pan, generously grease 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.
Hope you enjoy your low-carb/keto Japanese Pancakes – Hotcakes!
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Japanese Pancakes - Hotcakes
- 1/4 Cup Coconut Flour
- 3 Large Eggs
- 2 tbsp Swerve/Monkfruit
- 3 tbsp Kewpie Mayo
- 1/3 Cup SodaStream Water or Carbonated Water
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- Gather all the ingredients.
- Preheat heat oven to 350 F.
- In a large mixing bowl, combine Coconut Flour, Swerve/Monkfruit and baking powder.
- Add eggs, Kewpie 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 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, Sugar Free Maple Flavored Syrup, or our Keto Homemade Nutella!!
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