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 and the quest to make these Japanese Pancakes – Hotcakes began!
To my understanding, Japanese pancakes, or hotcakes as they call them, are 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 don’t prefer in this recipe.
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. 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 (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, it came out 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’ll come out just as yummy.
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
1) Gather all the ingredients.
2) Preheat heat oven to 350 F.
4) Add eggs, Kewpie Mayo, vanilla extract and mix well until no there are no clumps.
6) If using muffin pan, generously grease with cooking spray and pour batter until 1/2 full.
7) 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.
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 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.
- Serve these Japanese hotcakes topped with whipped cream, sliced strawberries, Sugar Free Maple Flavored Syrup, or our Keto Homemade Nutella!!
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