5-6 drops (almost 0 g of sugar / calories unknown)
about 60 g
10 g (0.02 g of sugar/ 73 kcal)
Total : 0.58 g of sugar / about 199.5 kcal
1 pancake: 0.15 g of sugar / about 49.9 kcal
Use the fresh okara as-is. If using dried okara, reconstitute it in water. I used dried okara to be reconstituted in 5 times its amount of water. So I added 75 g of water to 15 g of dried okara.
Add the beaten egg, the ☆ ingredients to Step 1 in the order as listed, and mix with a spatula. Lumps of baking soda taste bitter, so mix really well.
Add the water. The amount of water you need to add differs depending on the okara you use. Adjust it to make the mixture firm enough to leave a mark when you drop it from the spatula, and there is no liquid floating up to the surface.
Heat a frying pan, and melt the butter. Add Step 3 into the frying pan, dropping in 1/4 of the mixture for each portion. Cover the pan with a lid, and steam-bake over medium heat for 4 minutes on each side.
They are done. You can enjoy them as they are, or serve them with butter. I divided 10 g of butter into 4 pieces to top the pancakes in this photo. Cinnamon goes really well as well.
Story Behind this Recipe
I had uploaded the same okara pancake recipe before, but my child accidentally deleted it, so I reposted the recipe.
Step 2: You can omit the baking soda and kanten, but by using them, the mixture will come together more easily and the pancakes will be fluffier. Step 4: I make each pancake to be small enough so that I can put it on a fry turner since it may break when you flip over. It breaks easily if you make it too big. I use an induction stovetop.