Low-carb/keto Japanese Pancakes – Hotcakes!
There are many pancake recipes out there that use almond flour but after much experimentation, I found that almond flour produces a nutty, dense and slightly grainy pancake that I don’t prefer for this recipe.
Instead, I opted for Coconut Flour which is lighter, spongier and has a subtle sweetness that is more fitting for these Japanese hotcakes.
On another note, you might be thinking 3 eggs is a lot for only 1/4 cup of Coconut Flour but because Coconut Flour soaks up a lot of moisture, the extra eggs and liquids are needed to ensure a moist hotcake. And in my opinion, it doesn’t taste eggy at all!
Lastly, don’t be off-put by the use of Kewpie Mayo in this recipe after all, mayo is just oil and eggs. Plus, we found it adds that extra moistness to make these hotcakes so unbelievably good!
Now, let’s get started!
Prepping Time 5M
Cook Time 10M
Total Time 15M
Net Carb/Serv ~2g
Servings 6-9 Hotcakes
- 1/4 Cup Coconut Flour
- 3 Large Eggs
- 2 tbsp Swerve/Monkfruit
- 3 tbsp Kewpie Mayo
- 1/3 Cup SodaStream Water or Carbonated Water
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
Gather all the ingredients.
Preheat heat oven to 350 F.
In a large mixing bowl, combine Coconut Flour, Swerve/Monkfruit and baking powder.
Add eggs, Kewpie Mayo, vanilla extract and mix well until no there are no clumps.
Next, add the carbonated water (SodaStream tutorial here) and mix slowly until combined.
If using muffin pan, generously grease with cooking spray and pour batter until 1/2 full.
Bake for 10-12 minutes. Stick a toothpick down the center of the hotcake to check for doneness. Hotcakes are done when batter doesn’t stick to toothpick.
Serve these Japanese hotcakes topped with whipped cream, sliced strawberries, Sugar Free Maple Flavored Syrup, or our Keto Homemade Nutella!!
Hope you enjoy your low-carb/keto Japanese Pancakes – Hotcakes!