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easy mochi pancakes recipe (with gluten free and vegan option) served with maple syrup and berries on a white plate
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5 from 6 votes

Mochi Pancakes

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. Top with fresh fruit, maple syrup, and whipped cream for an easy and delicious breakfast!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: Asian, Japanese
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 8 servings
Calories: 225kcal
Author: Anjali Shah

Ingredients

Instructions

  • Add both flours, baking powder, baking soda, sugar and salt into a mixing bowl and whisk until incorporated.
  • In a separate bowl mix together the eggs, 1¼ cup soy milk, oil and vanilla extract.
  • Pour the wet ingredients into the dry ingredients.
  • Stir until you have a smooth batter. Add additional ¼ cup soy milk if needed to thin the batter.
  • Drop a ¼ cup of batter into a greased and heated skillet.
  • Cook the pancakes until small bubbles appear. Flip and continue to cook for another minute until cooked through.
  • Repeat until all batter has been used. Batter makes 16 pancakes.
  • Serve pancakes with maple syrup and fresh berries.

Video

https://youtu.be/wdkUtz1bopk

Notes

  • All purpose flour can be substituted with gluten free flour if desired.
  • To make these pancakes vegan friendly simply substitute the eggs with 2 tbsp ground chia seeds mixed with ¼ cup water.
  • Pancakes can be served with whipped cream, berries, honey, whipped coconut cream or any of your favorite pancake toppings.
  • Mochi pancake batter can be prepared ahead of time and stored in the fridge for up to a day before use. You may need to thin down with a little additional soy milk.
  • Use a nonstick pan to cook the pancakes.
  • Let the pan heat up before adding the pancake batter. Be sure to grease the pan so the pancakes don't stick.
  • If the bottoms of the pancakes are too brown, the pan is too hot.
  • One serving size is two small pancakes. You can make 8 giant pancakes if you prefer.

Nutrition

Serving: 2panckes | Calories: 225kcal | Carbohydrates: 36g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 183mg | Potassium: 231mg | Fiber: 1g | Sugar: 7g