Fluffy Japanese Pancakes Recipe | Gluten Free Goddess Recipes

Eggs: Provide structure and richness to the pancakes.

Milk: Adds moisture and helps create a smooth batter.

Vanilla extract: Enhances the flavor with a sweet, aromatic touch.

Sugar: Sweetens the batter and helps achieve a golden brown color.

Gluten-free flour: The base of the batter, ensuring the pancakes are light and fluffy without gluten.

Baking powder: A leavening agent that helps the pancakes rise and become airy.

Salt: Balances the sweetness and enhances the overall flavor.

When folding the egg whites into the yolk mixture, use a gentle motion to avoid deflating the batter. A rubber spatula works best for this technique. Start by adding a small portion of the egg whites to the yolk mixture to lighten it, then gradually fold in the remaining egg whites using a sweeping motion from the bottom of the bowl to the top. This ensures that the pancakes remain light and fluffy.

• 2 large separated eggs – Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 2.5 tablespoon of water for each egg. Let it sit for a few minutes to thicken. This is a common vegan substitute that helps bind ingredients together.

• 2 tablespoon milk – Substitute with almond milk: Almond milk is a great dairy-free alternative that provides a similar texture and moisture.

• 1 teaspoon vanilla extract – Substitute with maple syrup: Maple syrup can add a similar sweetness and flavor profile, though it will be slightly different.

• ¼ cup sugar – Substitute with coconut sugar: Coconut sugar has a lower glycemic index and provides a caramel-like flavor that complements the pancakes.

• ½ cup gluten-free flour – Substitute with almond flour: Almond flour is a nutritious, gluten-free option that adds a slightly nutty flavor and a fluffy texture.

• ½ teaspoon baking powder – Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar to achieve the same leavening effect.

• ¼ teaspoon salt – Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• Allow the pancakes to cool completely on a wire rack. This prevents condensation from forming, which can make them soggy.
• Once cooled, place a piece of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to keep them fresh.
• For short-term storage, keep the pancakes in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, place the pancakes in the freezer. They can be frozen for up to 2 months.
• When ready to eat, reheat the pancakes in a microwave for about 20-30 seconds or until warm. Alternatively, you can reheat them in a toaster oven at a low temperature until they are heated through.
• If you prefer a crispier texture, reheat the pancakes in a non-stick pan over low heat for a few minutes on each side.

• Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for 20-30 seconds, checking to ensure they are warmed through. Be careful not to overheat, as this can make them rubbery.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Bake for about 10 minutes or until they are heated through.

• Stovetop Method: Heat a non-stick pan over low to medium heat. Lightly grease the pan with butter or oil. Place the pancakes in the pan and cover with a lid. Heat for about 2-3 minutes on each side or until they are warmed through.

• Toaster Method: If you have a toaster oven, place the pancakes on the rack or a baking tray. Set the toaster oven to a low setting and heat for about 3-5 minutes. This method can help retain the fluffy texture.

• Steaming Method: Place the pancakes in a steamer basket over simmering water. Cover and steam for about 2-3 minutes. This method helps to keep the pancakes moist and soft.

• Mixing bowl: Use one for the egg yolks and another for the egg whites to keep them separate.

• Whisk: Ideal for combining the egg yolks with milk and vanilla extract.

• Sifter: Helps to sift the gluten-free flour, baking powder, and salt into the yolk mixture for a smooth batter.

• Electric mixer: Efficiently beats the egg whites and sugar until stiff peaks form.

• Spatula: Gently folds the egg whites into the yolk mixture without deflating the batter.

• Non-stick pan: Ensures the pancakes cook evenly and don’t stick to the surface.

• Lid: Covers the pan to help the pancakes cook through evenly.

• Measuring cups: Accurately measures the gluten-free flour and milk.

• Measuring spoons: Precisely measures the vanilla extract, baking powder, and salt.

• Scoop: Helps to portion out the batter onto the pan for uniform pancakes.

• Spatula: Flips the pancakes gently to cook both sides evenly.

• Oil or butter: Lightly greases the pan to prevent sticking and add flavor.

Separate eggs in advance: Separate the egg whites and yolks the night before and store them in the fridge to save time.

Pre-measure ingredients: Measure out the gluten-free flour, sugar, and other dry ingredients ahead of time.

Use an electric mixer: Beat the egg whites with an electric mixer to achieve stiff peaks faster.

Cook multiple pancakes: Use a large non-stick pan to cook multiple pancakes at once, reducing overall cooking time.

Keep toppings ready: Prepare your favorite toppings like fruit or syrup in advance for quick serving.