The present disclosure relates to a composition for preparing Korean pancake powder, which comprises grain flour, baking powder, and allulose； a method for preparing Korean pancake powder； Korean pancake powder and a pancake, which comprise the composition； a method for preparing a Korean pancake using the Korean pancake powder； a method for increasing a crispy texture of a Korean pancake, and a method for reducing an oil absorption rate of a Korean pancake.The composition of the present disclosure for preparing Korean pancake powder enhances a crispy texture and reduces an oil absorption rate by adding allulose, which is a natural sweetener material, thereby having excellent characteristics such as reducing a calorie while decreasing a greasy texture, achieving an appetizing color, delaying an aging rate of a Korean pancake, and the like.本揭示係有關於一種用於製備韓式煎餅粉的組成物，係包含穀粉、烘焙粉、及阿洛酮糖；一種用於製備韓式煎餅粉的方法；一種韓式煎餅粉及煎餅，係包含上述組成物；一種使用該韓式煎餅粉用於製備韓式煎餅的方法；一種用於提升韓式煎餅的酥脆質地之方法；及一種用於減低韓式煎餅的吸油率之方法。本揭示之用於製備韓式煎餅粉的組成物係藉由添加阿洛酮糖而提高酥脆質地及減低吸油率，阿洛酮糖乃天然甜味劑材料，因而具有優異特性，諸如減少熱量同時降低油性質地，達成開胃色澤，延緩韓式煎餅的老化速率等。
