Dairy-Free Mochi Pancakes
Discover the ultimate breakfast twist with Dairy-Free Mochi Pancakes—a unique blend of fluffy and chewy textures that's pure magic on your plate! Made with a combination of glutinous rice flour (mochiko) and all-purpose flour, these pancakes deliver a delightful chew that sets them apart from traditional recipes. Designed for those seeking dairy-free options, the recipe uses unsweetened almond milk and apple cider vinegar to create a velvety buttermilk substitute, while vanilla extract and a touch of sugar lend sweet, comforting flavors. Quick and easy to prepare in under 30 minutes, these pancakes are perfect for busy mornings or indulgent weekend brunches. Serve them piping hot with maple syrup, fresh fruits, or your favorite toppings for a breakfast experience that’s both gluten-free and irresistibly delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup glutinous rice flour (mochiko)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons granulated sugar
- 1.5 cups unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 large eggs
- non-dairy butter or oil spray
Instructions
In a large mixing bowl, whisk together the glutinous rice flour, all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
In a separate bowl or large measuring cup, mix together the unsweetened almond milk and apple cider vinegar. Let sit for 5 minutes to create a dairy-free buttermilk substitute.
Add the vanilla extract, vegetable oil, and eggs to the almond milk mixture and whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some small lumps are fine.
Heat a non-stick griddle or frying pan over medium heat. Lightly grease the surface with non-dairy butter or oil spray.
Pour 1/4 cup of batter onto the griddle for each pancake, spacing them out evenly. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook until the other side is golden brown, about 1-2 more minutes.
Repeat with the remaining batter, adding more non-dairy butter or oil to the skillet as needed.
Serve warm with your favorite toppings such as maple syrup, fresh fruits, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3449 mg | 150% | |
| Total Carbohydrate | 227.8 g | 83% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 25.8 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 692 mg | 53% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 389 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
