Low Sodium Mochi Pancakes
Elevate your breakfast game with these irresistible Low Sodium Mochi Pancakes—soft, chewy, and delightfully unique thanks to the addition of glutinous rice flour (mochiko). Perfect for those seeking a healthier option, these pancakes combine the classic fluffiness of traditional pancakes with a satisfyingly dense texture that sets them apart. Made with low-sodium milk and unsalted butter, this recipe keeps both flavor and sodium levels in check, making it suitable for heart-healthy diets. Ready in just 30 minutes, these pancakes are easy to make and pair beautifully with fresh fruit, a drizzle of honey, or any topping of your choice. Enjoy the perfect balance of indulgence and mindful eating with this creative and wholesome twist on breakfast!
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Recipe Information
Ingredients
- 1 cup Glutinous rice flour (mochiko)
- 0.5 cup All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 1 whole Large egg
- 1 cup Low-sodium milk
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 tablespoon Vegetable oil or additional unsalted butter for cooking
Instructions
In a large mixing bowl, whisk together the glutinous rice flour, all-purpose flour, baking powder, and sugar until well combined.
In a separate bowl, beat the egg and then add the low-sodium milk, melted unsalted butter, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil or unsalted butter.
Pour approximately 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook the other side until golden brown, about 1-2 minutes more.
Transfer the cooked pancakes to a plate and keep them warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes immediately on their own or with low-sodium toppings of choice such as fresh fruit or a drizzle of honey.
Nutrition Facts
Calories |
1288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 189.3 g | 69% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 38.0 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 355 mg | 27% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 592 mg | 13% | |
*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.
