Kinako Pancakes (Roasted Soybean Flour Pancakes)
きな粉パンケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Kinako is roasted soybean flour, a nutty, toasty ingredient you will find dusted over mochi and other traditional Japanese sweets. Folded into pancake batter, it gives these pancakes a gentle, almost peanut-like flavor that children love, plus a little extra protein from the soybeans. In preschool kitchens we brush the warm pancakes with melted butter and spoon over a simple sauce made from kokuto, the dark, mineral-rich Japanese brown sugar, cut into pieces that are easy for small hands to pick up. If you cannot find kokuto, dark brown sugar or muscovado makes a good stand-in.
Contains kokuto (Japanese brown sugar), which should not be given to babies under 1 year old.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 24.8 gflour
- 9.9 gkinako (roasted soybean flour)A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice. Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
- 19.5 gegg
- 35 gunsweetened plain soy milk
Seasonings
- 1.4 gbaking powder
- 3.3 gsugar
- 2.3 gvegetable oil
- 3 gunsalted butter
- 9.6 gkokuto (Japanese brown sugar)An unrefined dark cane sugar from Okinawa with a deep, molasses-like flavor. Substitute: Dark brown sugar or muscovado.
- 4.8 gwater
About the Japanese ingredients in this recipe
- kinako (roasted soybean flour) (きな粉)
- A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice. Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
- kokuto (Japanese brown sugar) (黒砂糖)
- An unrefined dark cane sugar from Okinawa with a deep, molasses-like flavor. Substitute: Dark brown sugar or muscovado.
Directions
- 1
Sift the flour, baking powder and kinako together.
- 2
Beat the egg.
- 3
Combine the sugar, the beaten egg from step 2 and the soy milk, and mix well.
- 4
Add the sifted dry ingredients from step 1 to the mixture from step 3 and fold together gently until just combined.
- 5
Heat the vegetable oil in a frying pan, pour in the batter from step 4 and cook on both sides.
- 6
Brush the pancakes with the melted unsalted butter, cut into pieces and arrange on plates. Combine the kokuto and water, heat to make a sauce, and pour it over the top.
Note: For children in the final weaning stage (around 12 to 18 months), leave out the kokuto sauce.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 271.5 kcal | 543 kcal | 271.5 kcal |
| Protein | 9.5 g | 18.9 g | 9.5 g |
| Fat | 11 g | 21.9 g | 11 g |
| Carbohydrates | 37.3 g | 74.7 g | 37.3 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 99 mg | 198 mg | 99 mg |
| Iron | 2.1 mg | 4.2 mg | 2.1 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 271.5 kcal | 9.5 g | 11 g | 37.3 g | 0.3 g | 99 mg | 2.1 mg |
| 1 adult serving | 543 kcal | 18.9 g | 21.9 g | 74.7 g | 0.6 g | 198 mg | 4.2 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
