Easy & Delicious Mochi Pancakes
Tender fluffy mochi pancakes are crazy easy to make, mildly sweet, have a slight chew, and are gluten-free...amazing, right? You are going to love these!
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12 4" pancakes
Combine all dry ingredients in a mixing bowl and whisk together.
In bowl or measuring cup, combine milk, honey, oil or melted butter, and egg yolk. Beat well. You will end up with just under 1 cup of liquid.
Beat egg white in separate bowl with a fork just until frothy.
Add milk mixture to dry ingredients and mix well with a spatula. Batter will be lumpy.
Fold egg white into batter.
Lightly grease pan or skillet over low-medium heat.
Using a 1/4 cup measure, scoop batter onto heated pan.
When bubbles start to break through the surface of the pancakes and bottoms are golden brown, flip.
Heat for no more than 1 minute and remove pancakes from pan. Bottoms will brown quickly.
Serve with maple syrup, fresh fruit, or whipped cream, if desired.
Reheat leftover pancakes in the microwave for 10-20 seconds.
- You can look for regular rice flour and mochi flour or glutinous rice flour at your local Asian market. Mochi flour is most often from Japan, glutinous rice flour from Thailand. Either will work.
- If you do not have a gluten allergy, you can try replacing the regular rice flour with all-purpose flour to mix with the glutinous rice flour.
- Fancy the pancakes up by dropping a few blueberries or chocolate chips to the pancakes in the pan before you flip them.
- Leftover pancakes can be stored in a sealed bag or container on the counter for a day, or in the refrigerator for 3-4 days. Reheat in the microwave for 10-20 seconds to soften.
- Adding 2 tbs of maple syrup to a serving of 2 pancakes adds 110 calories.
Serving: 2pancakes | Calories: 207kcal