I keep kinako powder-- ground soy bean powder that is typically eaten on mochi-- in my kitchen, because it is tastey in a banana and yogurt smoothie. Today I tried cooking it into pancakes, because I have so much and move through it so slowly, and I don't want it to go bad.
It was tasty, but it would probably be better with white flour (I did it with whole wheat), and no cinnamon.
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