Japanese pancakes, also known as fluffy pancakes, are a super soft Japanese dessert made from eggs, sugar, flour and milk.
Today I propose a lighter version without sugar, made with wholemeal spelt flour. Compared to the classic pancakes we all know, these are thicker and have a light airy texture, thanks to the whipped egg whites. To the eye, they look like real mini cotton cheesecakes.
Personally I have never been lucky enough to eat the original Japanese pancakes, in fact it was also the first time I made them.
Precisely for this reason I was a little intimidated, but I liked the result very much, I got some soft sugar-free Japanese pancakes with a delicate flavor, I would almost dare to say ‘neutral’.
This aspect makes them perfect with any pairing for a healthy and nutritious breakfast or snack. I like the idea of being able to give a dessert many possibilities of tastes and colors, so as to make it different and fun every time.
Having never made the recipe before, I didn’t feel like changing it too much, I deliberately left the same proportions as the original, replacing only the flour, sugar and milk. I used erythritol instead of sugar because I’ve fallen in love with it ever since I discovered it.
It is a neutral zero calorie natural sweetener that does not alter the flavors and has a very low glycemic index.
This Japanese Pancakes recipe is taken from the blog Delicious Breakfast (in Italian) where you can also find other interesting recipes.