Japanese Pancakes (sugar-free)

japanese pancake

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.

Japanese pancake top view
Japanese pancake top view

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.

Japanese pancake 3
Japanese pancake 3

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.

Japanese pancake 2
Japanese pancake 2

This Japanese Pancakes recipe is taken from the blog Delicious Breakfast (in Italian) where you can also find other interesting recipes.

japanese pancake

Japanese Pancakes (sugar-free)

Yield: 7 pancakes
Prep Time: 13 minutes
Cook Time: 10 minutes
Total Time: 23 minutes

Japanese Pancakes (aka Fluffy Pancakes), sugar-free and made with whole spelt flour. Super thick, they melt in your mouth!

Ingredients

Dough

  • 4 eggs
  • 50 gr (1/2 cup) Whole spelt flour
  • 10 gr (1 1/2 tablespoon) Coconut flour - alternatively 30 gr (10 tablespoons) whole spelt flour
  • 60 gr (5 tablespoons) Erythritol - alternatively 50 gr (1/4 cup) brown sugar or 20 gr (1 tablespoon + 2 teaspoons) truvia
  • 40 gr (2 tablespoons + 2 teaspoons) Soy milk
  • 1/2 vanilla bean seeds
  • 1/4 teaspoon ground cinnamon
  • 1/2 lemon zest
  • 6 gr (2 teaspoons) instant yeast

Filling:

  • White Chocolate Protein Cream
  • Raspberries, blueberries, and strawberries

Instructions

    1. Separate the egg yolks from the whites. Beat the egg whites until stiff, adding the erythritol a little bit at a time.
    2. Zest half a lemon and mix it to yolks
    3. Add the yolks a little bit at a time into the egg whites, using a spatula whip with delicate movements from the bottom upwards. 
    4. Pour in the soy milk while stirring gently. Be careful not to deflate the egg whites.
    5. Separately, sift the spelt flour with the coconut flour, the ground cinnamon, the seeds of half a vanilla bean and the baking powder. 
    6. Then incorporate them into the dough a little at a time, always mixing from the bottom up until you have a full-bodied compound without lumps. 
    7. Heat a non-stick pan, make seven discs with parchment paper of the same circumference as the pastry rings.
    8. Insert the first disc inside the pastry ring (alternatively oil it well otherwise the pancakes will stick) and place it inside the pan. 
    9. Pour three tablespoons of dough, filling the pastry ring 2/3 full, add two tablespoons of water to the pan - not in contact with the pancake - close with the lid and cook for about 4/5 minutes over low heat.
    10. Flip the pancake, add two tablespoons of water back to the pan, close the lid and cook for another 4/5 minutes. 
    11. Repeat the process for the remaining pancakes, until the dough is finished.

Decorate the sugar-free Japanese pancakes according to your taste,

I used the white chocolate protein cream, blueberries, raspberries, strawberries, and a chocolate sauce, made by mixing raw criollo cocoa powder and water.

Notes

You need a pastry ring 3 inches.

You can replace spelt flour with wholemeal flour or oat flour.

Nutrition Information
Yield 7 Serving Size 1
Amount Per Serving Calories 69

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