Rice Flour Pancakes
米粉ホットケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
In Japan these thick, fluffy pancakes are called "hotcakes," and they are a classic afternoon snack that children love. This version is made with a rice flour pancake mix and soy milk, with no egg or dairy, though the recipe does contain wheat. The batter comes together in one bowl in a few minutes, and the pancakes are cut into small pieces so they are easy for little hands and mouths to manage.
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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 pancake mixA Japanese pancake mix made mainly from rice flour. Not every brand is wheat-free, so check the package label if you are avoiding wheat. Substitute: Another pancake mix. Many mixes contain wheat, milk or egg, so check the allergen statement for anything you are avoiding.
Seasonings
- 1.2 gbaking powder
- 9 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.
- 3 gvegetable oil
About the Japanese ingredients in this recipe
- rice flour pancake mix (米粉のホットケーキミックス)
- A Japanese pancake mix made mainly from rice flour. Not every brand is wheat-free, so check the package label if you are avoiding wheat. Substitute: Another pancake mix. Many mixes contain wheat, milk or egg, so check the allergen statement for anything you are avoiding.
- 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, combine the soy milk and sugar and stir. Add the oil and mix well until emulsified.
- 2
Add the rice flour pancake mix and baking powder and mix until smooth.
- 3
Heat oil in a frying pan, cook the batter in rounds on both sides, then cut into pieces.
These pancakes stick to the pan easily, so use a generous amount of oil.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 273 kcal | 546 kcal | 273 kcal |
| Protein | 2.7 g | 5.4 g | 2.7 g |
| Fat | 13.8 g | 27.6 g | 13.8 g |
| Carbohydrates | 35.1 g | 70.2 g | 35.1 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 43.5 mg | 87 mg | 43.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 136.5 mg | 273 mg | 136.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 273 kcal | 2.7 g | 13.8 g | 35.1 g | 0.6 g | 0.6 g | 43.5 mg | 0.6 mg | 136.5 mg |
| 1 adult serving | 546 kcal | 5.4 g | 27.6 g | 70.2 g | 1.2 g | 1.2 g | 87 mg | 1.2 mg | 273 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.
