Mochi Pancakes
Recipe Cost 2.24 Serving Cost 0.28 Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings people
Recipe Cost $ 2.24 Serving Cost $ 0.28These mochi pancakes are naturally sweetened, gluten-free, and so satisfying. Your new favorite breakfast with a twist is here!
Ingredients
- 1 cup mochiko flour sweet rice flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 large egg
- ¾ cup milk of choice dairy or non-dairy, both work well
- 2 tablespoons unrefined sweetener such as: maple syrup, honey, or coconut sugar
- ½ teaspoon vanilla extract
- Neutral oil or butter for cooking (avocado oil or unsalted butter both work great)
Instructions
Mix dry ingredients:
- In a medium bowl, whisk together mochiko flour, baking powder, and salt.
Mix wet ingredients:
- In another bowl, whisk the egg, milk, sweetener of choice, and vanilla extract (if using) until smooth.
Combine:
- Pour the wet ingredients into the dry and mix until just combined. The batter will be thick and stretchy—that’s the mochiko magic.
Cook:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter. Scoop about ¼ cup of batter onto the pan for each pancake (an ice cream scoop works great). Use the back of a greased spoon to gently spread the batter into a circle.
Flip and finish:
- Cook for 2 to 3 minutes, or until the edges look set and bubbles form on the surface. Flip and cook for an additional 2 minutes, until golden and cooked through. Repeat with the remaining batter, greasing the pan as needed.
Notes
How to Serve:
Top with fresh berries, a pat of coconut oil butter or grass-fed butter, and a drizzle of more maple syrup or honey. For a brunchy feel, pair them with a fresh fruit smoothie. To store:
Keep leftovers in an airtight container in the fridge for up to 3 days. To freeze:
Place cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. They’ll keep for up to 2 months. To reheat:
Pop in the toaster or warm in a skillet over low heat for a few minutes on each side. Microwaving works in a pinch but may soften the edges. Make-ahead tip:
You can mix the dry and wet ingredients separately the night before, then combine and cook in the morning.
Top with fresh berries, a pat of coconut oil butter or grass-fed butter, and a drizzle of more maple syrup or honey. For a brunchy feel, pair them with a fresh fruit smoothie. To store:
Keep leftovers in an airtight container in the fridge for up to 3 days. To freeze:
Place cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. They’ll keep for up to 2 months. To reheat:
Pop in the toaster or warm in a skillet over low heat for a few minutes on each side. Microwaving works in a pinch but may soften the edges. Make-ahead tip:
You can mix the dry and wet ingredients separately the night before, then combine and cook in the morning.
Equipment
Mixing bowl
Whisk
measuring cups
Measuring spoons
Nonstick skillet or griddle
spatula
Ladle or measuring cup
Nutrition
Serving: 2pancakesCalories: 219kcalCarbohydrates: 41gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 46mgSodium: 285mgPotassium: 138mgFiber: 1gSugar: 8gVitamin A: 134IUCalcium: 136mgIron: 0.5mg
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