Japanese Mochi Pancakes

Sweet and chewy with a golden brown exterior, my mochi pancakes are the ultimate breakfast mash-up!

These pancakes are naturally dairy-free, can easily be made gluten-free, and are ideal for anyone looking for a twist on regular pancakes.

INGREDIENTS

Combine Dry Ingredients:

In a large bowl, I stir together both flours, baking powder, baking soda, sugar and salt.

Then, in a separate bowl, I combine the eggs, soy milk, oil, and vanilla extract.

Combine Wet Ingredients:

Next, I pour the wet ingredients into the dry ingredients and stir until the batter is smooth and there aren’t any lumps.

Make The Batter:

I use a greased 12-inch cast-iron pan or a large nonstick skillet as a cooking surface over low-medium heat.

Cook Pancakes:

I cook until bubbles appear around the edges of the pancake.

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