Nut-Free Mochi Pancakes
Start your morning with a delightful twist on breakfast classics with these Nut-Free Mochi Pancakes! Featuring the unique texture and subtle chewiness of glutinous rice flour combined with the fluffiness of traditional pancakes, this recipe delivers the best of both worlds. With simple pantry staples like all-purpose flour, eggs, milk, and a touch of vanilla, these pancakes are easy to whip up in just 30 minutes. Perfect for those with nut allergies, they’re completely nut-free and can be topped with syrup, fresh fruit, or your favorite garnishes. Whether you're treating your family to a cozy brunch or indulging in a solo breakfast treat, these pancakes are a delicious, allergy-friendly option that's sure to impress.
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Recipe Information
Ingredients
- 1 cup Glutinous rice flour (sweet rice flour)
- 0.5 cup All-purpose flour
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 1.25 cups Milk
- 1 teaspoon Vanilla extract
- 3 tablespoons Unsalted butter, melted
- 2 tablespoons Vegetable oil or additional butter for cooking
Instructions
In a large mixing bowl, whisk together the glutinous rice flour, all-purpose flour, sugar, baking powder, and salt until well combined.
In a separate bowl, beat the eggs and then add the milk and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Add the melted butter to the batter and fold until smooth. Be careful not to overmix. The batter should be thick but pourable.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or additional butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set.
Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
Remove from the skillet and repeat with the remaining batter, greasing the skillet as needed.
Serve warm with your choice of syrup, fresh fruits, or toppings.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 1304 mg | 57% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 41.1 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 467 mg | 36% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 739 mg | 16% | |
*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.
