Rice Flour Corn Pancakes
米粉コーンホットケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little pancakes are made with rice flour and sweetened soy milk instead of wheat flour and cow's milk. They are made without egg, milk or wheat, and they still come out soft and gently sweet. Pops of whole corn kernels give them a bit of color and natural sweetness, and they are easy to pick up with small hands once cut into pieces. We serve them as an afternoon snack at preschool, and the batter comes together in one bowl with no special equipment.
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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
- 30 grice flour
- 15 gwhole kernel corn (canned or frozen)
Seasonings
- 1.2 gbaking powder
- 6 gvegetable oil
- 7.5 gsugar
- 45 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 1.5 gvegetable oil
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Put the soy milk and sugar in a bowl and stir to combine. Add the oil and mix well until the mixture is emulsified.
- 2
Add the rice flour and baking powder to the bowl and mix until smooth.
- 3
Add the thawed corn and stir it in. (If you are using corn that is not frozen, there is no need to heat it; just drain it well.)
- 4
Heat the oil in a frying pan, pour in the batter and cook on both sides. Once cooked through, cut into pieces.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 243 kcal | 486 kcal | 243 kcal |
| Protein | 3.6 g | 7.2 g | 3.6 g |
| Fat | 9.5 g | 18.9 g | 9.5 g |
| Carbohydrates | 37.2 g | 74.4 g | 37.2 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 43.5 mg | 87 mg | 43.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 156 mg | 312 mg | 156 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 243 kcal | 3.6 g | 9.5 g | 37.2 g | 1 g | 0.3 g | 43.5 mg | 0.6 mg | 156 mg |
| 1 adult serving | 486 kcal | 7.2 g | 18.9 g | 74.4 g | 2.1 g | 0.6 g | 87 mg | 1.2 mg | 312 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.
