Soy-Free Mochi Pancakes
Elevate your breakfast game with these irresistibly fluffy and chewy soy-free mochi pancakes! Crafted with glutinous rice flour, this recipe delivers a delightfully unique texture—soft on the inside with a hint of crispness on the outside—to create a truly magical bite. Perfect for those seeking gluten-like elasticity without soy, these pancakes blend the comforting flavors of vanilla and butter with a subtle sweetness from granulated sugar. Quick and easy to prepare in just 25 minutes, these pancakes are ideal for busy mornings or indulgent weekend brunches. Serve them warm with maple syrup, fresh berries, or a dollop of whipped cream for a naturally gluten-free treat that’s as delicious as it is versatile.
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Recipe Information
Ingredients
- 1.5 cups Glutinous rice flour (sweet rice flour)
- 0.5 cup All-purpose flour
- 1 tablespoon Baking powder
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 2 large Eggs
- 1.25 cups Milk
- 0.25 cup Melted butter
- 1 teaspoon Vanilla extract
- 2 tablespoons Neutral oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the glutinous rice flour, all-purpose flour, baking powder, granulated sugar, and salt until well combined.
In a separate medium-sized bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until thoroughly incorporated.
Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; some lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of neutral oil or butter.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles start to form on the surface and the edges appear set, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Remove the pancakes from the skillet and keep warm on a plate. Repeat with the remaining batter, adding more oil or butter as needed to prevent sticking.
Serve the pancakes warm, with your choice of toppings like maple syrup, fresh berries, or whipped cream.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 2793 mg | 121% | |
| Total Carbohydrate | 239.1 g | 87% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 40.9 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 477 mg | 37% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 763 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.
