Gluten Free Lemon Blueberry Mochi Pancakes
Chewy gluten free mochi pancakes made with lemon juice, lemon zest, and whole blueberries.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 tbsp unsalted butter (melted)
- ½ cup granulated sugar
- 2 eggs
- 1 cup whole milk
- 1 tsp vanilla extract (see note 1)
- ¼ cup lemon juice
- Zest of 1 lemon
- ¼ tsp salt
- 1 ½ cups sweet rice flour
- 1 tsp baking powder
- ½ cup blueberries
Instructions
- 1
Combine all the ingredients into a large bowl. Whisk together until a uniform, thick batter forms.
- 2
Heat a little bit of butter over medium low heat. Make sure to use a nonstick pan.
- 3
Use a ⅓ cup measuring spoon or a soup ladle to spoon the batter into the center of the pan. Move in a circular motion to get that perfect circular pancake.
- 4
Cook the pancake for 1-2 minutes until small bubbles start to appear. Flip the pancake, and cook for another 1-2 minutes.
- 5
Transfer the pancake onto a plate. Repeat this process until the batter is used up. You should get about 8 pancakes.
- 6
Top the pancakes with fresh fruit and a drizzle of maple syrup.