Mochi Pancakes
These mochi pancakes are SO good! The mochi means that they have a delicious chew, but they are also still light and fluffy. The pancakes have a touch of sweetness to them, making them delicious if you want to skip the syrup. They are so scrumptious, you would never guess that they are gluten-free! They'll definitely become one of your favorite pancakes to make for breakfast or brunch!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 120 grams glutinous rice flour
- 50 grams brown rice flour ((white rice flour is also okay))
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch salt
- 1/2 cup milk
- 3 tablespoons honey
- 2 tablespoons light olive oil ((or any neutral flavored oil or melted butter))
- 1 egg, separated
Instructions
- 1
Combine the glutinous rice flour, brown rice flour, baking powder, baking soda, and salt in a mixing bowl and whisk together.
- 2
In bowl or measuring cup, combine the milk, honey, oil or melted butter, and egg yolk. Beat well with a fork or whisk.
- 3
Beat egg white in separate bowl with a fork or whisk for about a minute until frothy.
- 4
Add the milk mixture to dry ingredients and mix well with a rubber spatula. Batter will be lumpy.
- 5
Fold the beaten egg white into batter until fully incorporated.
- 6
Heat a pan or skillet over medium heat. Use brush or scrunched up paper towel to apply a thin coat of oil to the pan.
- 7
Once pan is hot, scoop batter onto heated pan (I use a 1/4 cup measuring cup).
- 8
Leave the pancakes to cook, about 1-2 minutes, until bubbles start to break through the surface and the bottoms are golden brown. Flip pancakes.
- 9
Bottom of the pancakes will brown quickly; check between 30-60 seconds. Once bottoms are browned, remove from the pan.
- 10
Serve with maple syrup, fresh fruit, or whipped cream, if desired. Also delicious plain!
- 11
Reheat leftover pancakes in the microwave for 10-20 seconds.