Fluffy Chewy Mochi Pancakes
These mochi pancakes are fluffy, slightly chewy and bouncy. They are easy to make in under 20 minutes just like traditional pancakes. Enjoy them as a breakfast or snack! This recipe is gluten-free and dairy-free.
Ingredients
Dry ingredients
- ½ cup mochiko glutinous rice flour
- ⅓ cup gluten-free all purpose flour I use Bob's Red Mill 1 to 1 GF flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar
Wet ingredients
- 1 large egg
- ⅔ cup unsweetened almond milk or any dairy-free milk
- 2 tablespoons avocado oil or any neutral tasting oil
- 1 teaspoon vanilla extract
Toppings (optional)
- Berries of your choice
- Maple syrup or honey
Instructions
- Mix the dry ingredients - glutinous rice flour, all purpose flour, baking powder, salt and sugar together and mix well.
- Add in the wet ingredients - egg, milk, avocado oil, and vanilla extract. Mix until just combined.
- Heat up a lightly greased pan. Pour ¼ cup of batter per pancake into the pan. Once you start to see bubbles on the top side, flip carefully. Cook the other side until golden brown.
- Optional: Serve with toppings of your choice such as fruits, nuts, and maple syrup or honey.
Notes
Toppings are not included in the nutrition.
Nutrition
Serving: 1pancakeCalories: 138kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 31mgSodium: 286mgPotassium: 23mgFiber: 1gSugar: 2gVitamin A: 45IUCalcium: 122mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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