These mochi pancakes are soft, sweet, slightly rubbery and rebounded. They are easy to make in less than 20 minutes just like traditional pancakes. Have fun like breakfast or snack!
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If you want a small turning point for your usual pancakes, here it is!
These mochi pancakes are airy and soft, but there is a distinctive chewing reminiscent of the consistency Mochi. There is a natural sweetness with glutinous rice flour, which could even blow you up the syrup.
They are delicious on their own or with condiments such as fruit, whipped cream or Match dusting. All you need is to mix the ingredients in a bowl and cook on both sides. They will definitely be your new favorite in the family!
Ingredients for this recipe
Dry ingredients:
Wet ingredients:
- Large egg
- Unfounded almond milk – or any milk without milk.
- Avocado oil – or any neutral tasting oil.
- Vanilla extract
Condiments (optional):
How to do pancakes mochi
1. Mix the dry ingredients. Add the glutinous rice flour, the flour in all respects, the baking powder, the salt and the sugar together and mix well.
2. Add wet ingredients. Add the egg, milk, oil and vanilla extract. Mix until it is just combined.
3. Cook. Heat a slightly greased pan. Pour ¼ cup of batter for pancakes in the pan. Once you start to see bubbles on the upper side, turn carefully. Cook the other side until the lower side is golden.
4. Top and serve. Choose condiments of your choice such as fruit, walnuts and maple syrup.
Tip
Do not mix the batter excessively as it can create heavier and denser pancakes!
Faq
Rice flour does not work with this recipe since it is not made with glutinous rice. If you are interested in rice flour pancakes, try this recipe of rice flour pancakes.
Mochi pancakes can be kept in the refrigerator for a maximum of 3 days, firmly covered. Microwave or cook on a dry pan to heat and make them soft again.
Yes, mochi pancakes can be frozen for a maximum of 1 month. Clinging strictly to small lots, then keep in a freezer bag.
Recipe
These mochi pancakes are soft, slightly rubbery and rebounded. They are easy to make in less than 20 minutes just like traditional pancakes. Have fun like breakfast or snack! This recipe is gluten -free and milk without milk.
Ingredients
Dry ingredients
- ½ cup Mochiko glutinous rice flour
- ⅓ cup Flour for all gluten -free purposes I use Bob’s red flour from 1 to 1 GF
- 2 spoons baking powder
- ¼ teaspoon salt
- 1 table spoon sugar
Wet ingredients
- 1 large egg
- ⅔ cup unsweetened almond milk or any milk without milk
- 2 spoons avocado oil or any neutral tasting oil
- 1 teaspoon Vanilla extract
Condiments (optional)
- Ways of your choice
- Maple syrup or honey
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Instructions
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Mix the dry ingredients: glutinous rice flour, flour in all respects, baking powder, salt and sugar together and mix well.
-
Add the wet ingredients: egg, milk, avocado oil and vanilla extract. Mix until it is just combined.
-
Heat a slightly greased pan. Pour ¼ cup of batter for pancakes in the pan. Once you start to see bubbles on the upper side, turn carefully. Cook the other side until golden brown.
-
Optional: servants with condiments of your choice such as fruit, nuts and maple syrup or honey.
Notes
The condiments are not included in nutrition.
Nutrition
Service: 1pancakeCalories: 138KcalCarbohydrates: 18GProtein: 3GFat: 6GSaturated fat: 1GPolynsaturo fat: 1GMonolysatuine fat: 4GTrans fat: 0.003GCholesterol: 31mgSodium: 286mgPotassium: 23mgFiber: 1GSugar: 2GVitamin A: 45IuSoccer: 122mgIron: 1mg
Nutritional information on this website is only an esteem and are provided for convenience and only as courtesy. The accuracy of nutritional information for any recipe on this site is not guaranteed.
