Japanese Pancakes

Thick and fluffy Japanese Pancakes also called hotcakes, are going to be your new favorite breakfast food!  Sweeter than regular pancakes with a cake-like texture, these hotcakes are 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 sugar-free, grain-free Japanese hotcakes were born!

Japanese pancakes served on a plate with keto friendly choczero maple syrup being drizzled on top.

What are Japanese Pancakes, also known as Japanese Hotcakes?

These Japanese pancakes are thick, fluffy and sweet.  They are baked 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 is the difference between low carb pancakes and low carb Japanese pancakes?

Low carb pancakes are made with slightly different ingredients and they are cooked traditionally in a skillet or what we like to use, a griddle maker.

Low carb Japanese pancakes are made to have a more cake-like texture while also being slightly sweeter than regular  pancakes.  They are baked in a muffin tin rather than a skillet to produce tall and thick hotcakes.

Keto Japanese pancakes served on a plate showing cross sectional cut.

Why do you use coconut flour for the pancake recipe?

Coconut flour is very low carb and therefore perfect for making pancakes.  It also produces a light and fluffy texture which is preferred when making Japanese pancakes.

If you use almond flour, the texture will be more dense and grainy and the taste will be nuttier.

Why do you use carbonated water and mayonnaise in a 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.

How do you prepare Japanese pancakes and what kind of baking equipment will I need?

The only thing you will need is a muffin/cupcake tin and possibly, some cupcake liners.

Tips and tricks to making Japanese Pancakes?

  • Don’t have access to an oven?  You can always make the batter and cook the pancakes traditionally in a pan over medium heat.
  • Top with ChocZero syrups (chocolate, maple, strawberry).
  • Drizzle with our low carb nutella or our fruit sauces.
  • Freeze leftovers in a closed container or ziplock bags.

Keto Japanese pancakes served on a plate with a side of strawberry and butter on top.

For more breakfast recipes, check these out!

Now, let’s get making this Japanese Pancakes recipe!

  • Prepping Time 5M
  • Cook Time 10M
  • Total Time 15M
  • Net Carb/Serv ~2g
  • Servings 6-8 Hotcakes

Ingredients

Directions

1) Gather all the ingredients.

Japanese Pancakes - Hotcakes Recipe (1)

2) Preheat heat oven to 350 F.

Japanese Pancakes - Hotcakes Recipe (2)

3) In a large mixing bowl, combine Coconut FlourMonkfruit Erythritol Blend, Baking Powder and mix well.

Japanese Pancakes - Hotcakes Recipe (20)

Japanese Pancakes - Hotcakes Recipe (21)

4) Add eggs, Kewpie Mayo, Vanilla Extract and mix well using a hand mixer until smooth.

Japanese Pancakes - Hotcakes Recipe (22)

Japanese Pancakes - Hotcakes Recipe (23)

5) Next, add the carbonated water and mix slowly until combined.

Japanese Pancakes - Hotcakes Recipe (24)

6) Generously grease muffin pan with cooking spray and pour batter until 1/2 full.

Japanese Pancakes - Hotcakes Recipe (13)

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.

Japanese Pancakes - Hotcakes Recipe (14)

8) Serve these Japanese hotcakes topped with whipped cream, sliced strawberries, or some sugar-free maple syrup!

Japanese Pancakes - Hotcakes Recipe (25)

Hope you enjoy your Japanese Pancakes!

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More Recipes

Keto Japanese pancakes served on a plate with keto friendly choczero maple syrup being drizzled on top.

Japanese Pancakes

Thick and fluffy Japanese Pancakes also called hotcakes, are going to be your new favorite breakfast food! Sweeter than regular pancakes with a cake-like texture, these hotcakes are so delicious and goes with just about any syrup or topping.
4.75 from 8 votes
Course: Breakfast
Cuisine: Japanese
Keyword: coconut flour pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 Hotcakes
Print Recipe
Calories: 109kcal

Ingredients

  • 1/4 Cup Coconut Flour
  • 3 Large Eggs
  • 2 tbsp Monkfruit Erythritol Blend 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, Monkfruit Erythritol Blend, 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

Calories: 109kcal | Carbohydrates: 3g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 103mg | Sodium: 177mg | Potassium: 35mg | Fiber: 2g | Sugar: 1g | Vitamin A: 135IU | Calcium: 59mg | Iron: 1mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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4 Comments

  1. The two versions of the recipe list different cook times FYI

  2. Is the a substitute for Carbonated Water?

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