Sweet and chewy with a golden brown exterior, Mochi Pancakes are the best kind of breakfast mash-up! Glutinous rice flour imparts the perfect amount of chew. They’re naturally dairy-free and can easily be made gluten-free.
Make the Batter: Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. Add up to 1/4 cup more soy milk if the batter is too thick.
Cook Pancakes: You can use a greased 12-inch cast-iron pan or a large nonstick skillet as a cooking surface. Set the temperature to low-medium heat and let it heat up.
Cook until you see bubbles appear around the edges of the pancake, and then flip to cook for an additional minute or two on the other side until cooked through.