Rice Flour Kinako Pancakes
米粉きな粉パンケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little pancakes are a preschool afternoon snack that happens to be made without egg, dairy or wheat: the batter is just rice flour, sweetened soy milk and kinako, the roasted soybean flour you usually see dusted over mochi and dango. Kinako gives them a gentle, toasty, almost peanut-like flavor that children love, and rice flour keeps them soft and tender rather than chewy. A quick syrup of kokuto, the mineral-rich unrefined brown sugar from Okinawa, is poured over the top in place of maple syrup - it has a deep, rounded sweetness that pairs beautifully with the kinako.
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
- 30 grice flour
- 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.
Seasonings
- 1.2 gbaking powder
- 30 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.
- 3.6 gsugar
- 6 gvegetable oil
- 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.
- 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.
- 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
In a bowl, combine the soy milk and sugar and mix well.
- 2
Add the oil and stir until it emulsifies and the mixture comes together smoothly, then add the rice flour, baking powder, and kinako and mix.
- 3
Pour the batter into a lightly oiled frying pan, cook on both sides, then cut into pieces.
- 4
Combine the kokuto and water, heat to make a syrup, and pour it over the pancakes.
For toddlers in the final weaning stage (around 12 to 18 months), leave off the kokuto syrup.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 271.5 kcal | 543 kcal | 271.5 kcal |
| Protein | 6.5 g | 12.9 g | 6.5 g |
| Fat | 9.8 g | 19.5 g | 9.8 g |
| Carbohydrates | 41.6 g | 83.1 g | 41.6 g |
| Fiber | 2.3 g | 4.5 g | 2.3 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 81 mg | 162 mg | 81 mg |
| Iron | 1.5 mg | 3 mg | 1.5 mg |
| Potassium | 414 mg | 828 mg | 414 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 271.5 kcal | 6.5 g | 9.8 g | 41.6 g | 2.3 g | 0.2 g | 81 mg | 1.5 mg | 414 mg |
| 1 adult serving | 543 kcal | 12.9 g | 19.5 g | 83.1 g | 4.5 g | 0.3 g | 162 mg | 3 mg | 828 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.
