Kinako Pancakes (Dairy-Free)

Kinako Pancakes (Dairy-Free)

Inspired by the Kinako French Toast I made the other day, I decided to make some kinako pancakes! 

Requiring just 4 ingredients to make, these pancakes are quick and easy to make and perfect for a healthy breakfast or brunch with a fun Japanese twist! 

Kinako Pancakes (Dairy-Free)

These pancakes are lovely and crisp on the outside and beautifully fluffy on the inside. Kinako, which means “yellow flour” in Japanese, is roasted soybean flour, and is widely used in Japanese cuisine. It’s a really healthy topping and flavouring ingredient as it’s full of protein and Vitamin B. You can buy kinako powder in Asian supermarkets.

These pancakes are lovely drizzled with maple syrup, dusted with extra kinako and served with berries – blueberries or raspberries work particularly well. 

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Kinako Pancakes (Dairy-Free)
Yields 6
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Ingredients
  1. Coconut or vegetable oil, for frying
  2. 200g self-raising flour
  3. 2 eggs
  4. 200ml milk, any kind
  5. 4 tablespoons kinako powder (plus extra to serve)
Instructions
  1. Mix all ingredients together in a bowl
  2. Heat oil in frying pan
  3. Add the pancake batter once the oil is hot
  4. Cook for a few minutes on medium heat until you see the surface of the pancake bubble and crack
  5. Check that the bottom side is browned and crisp, then flip over
  6. Cook for a few more minutes until crisp on both sides
  7. Serve the pancakes drizzled with maple syrup and sprinkle with more kinako powder. You can also add fruit for an extra healthy breakfast/brunch – blueberries or raspberries work particularly well!
Rhian's Recipes http://www.rhiansrecipes.com/
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