Gluten-Free Mochi Pancakes
Discover the soft and irresistibly chewy texture of gluten-free mochi pancakes—a delightful twist on the classic breakfast favorite. Made with sweet rice flour and tapioca starch, these pancakes boast a uniquely tender and bouncy consistency that sets them apart from traditional options. Perfect for those following gluten-free or dairy-free diets, the recipe offers a customizable milk choice and uses simple pantry staples like baking powder, sugar, and vanilla extract for just the right balance of sweetness. With a quick 10-minute prep time, these light and fluffy pancakes are ideal for busy mornings or indulgent brunches. Serve them hot and golden, topped with syrup, fresh fruit, or your favorite toppings for a meal that’s as delicious as it is memorable. Perfectly crafted for all pancake lovers, these mochi pancakes are a must-try!
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Recipe Information
Ingredients
- 1 cup Sweet rice flour (glutinous rice flour)
- 2 tablespoons Tapioca starch
- 1.5 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 1 large Egg
- 1 cup Milk (or non-dairy milk for a dairy-free option)
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter or coconut oil, melted
- as needed Oil or butter for cooking
Instructions
In a large mixing bowl, combine the sweet rice flour, tapioca starch, baking powder, granulated sugar, and salt. Whisk together until well-mixed.
In another bowl, beat the egg and then add the milk and vanilla extract. Stir until combined.
Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Try not to overmix to ensure the pancakes stay tender.
Stir in the melted butter or coconut oil until fully incorporated. The batter will be slightly thicker than traditional pancake batter.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Spread out slightly with the back of a spoon if needed.
Cook until bubbles form on the surface and the edges begin to look dry, about 2-3 minutes.
Carefully flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more oil or butter to the skillet as necessary.
Serve warm, with your favorite syrup, fruit, or toppings.
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 38.2 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 353 mg | 27% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 497 mg | 11% | |
*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.
