Rice Flour Pancakes with Corn
米粉コーン入りホットケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These soft, slightly chewy little pancakes are made with rice flour and soy milk instead of wheat flour, milk and eggs. They are egg-free, dairy-free and wheat-free. Sweet corn kernels folded into the batter and the sweetened soy milk both add a gentle sweetness. In Japan, hotcakes like these are a classic afternoon snack (oyatsu) at preschool.
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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
- 18 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
In a bowl, stir together the soy milk and sugar. Add the oil and mix well until the batter is emulsified.
- 2
Add the rice flour and baking powder and mix until smooth. Add the corn and fold it in gently.
- 3
Pour the batter into a lightly oiled frying pan and cook on both sides. Cut into pieces.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 244.5 kcal | 489 kcal | 244.5 kcal |
| Protein | 3.8 g | 7.5 g | 3.8 g |
| Fat | 9.5 g | 18.9 g | 9.5 g |
| Carbohydrates | 37.7 g | 75.3 g | 37.7 g |
| Fiber | 1.2 g | 2.4 g | 1.2 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 | 160.5 mg | 321 mg | 160.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 244.5 kcal | 3.8 g | 9.5 g | 37.7 g | 1.2 g | 0.3 g | 43.5 mg | 0.6 mg | 160.5 mg |
| 1 adult serving | 489 kcal | 7.5 g | 18.9 g | 75.3 g | 2.4 g | 0.6 g | 87 mg | 1.2 mg | 321 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.
