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Fluffy Chewy Mochi Pancakes Recipe

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4.2 from 2 reviews

These fluffy and chewy mochi pancakes combine glutinous rice flour with gluten-free all-purpose flour to create a delightful texture that’s both light and satisfyingly chewy. Perfect for a gluten-free breakfast or brunch, they are naturally dairy-free and come together quickly in just 20 minutes. Served with fresh berries and maple syrup, these pancakes offer a delicious and unique twist on a classic favorite.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Japanese-inspired
  • Diet: Gluten Free

Ingredients

Dry Ingredients

  • ½ cup mochiko glutinous rice flour
  • ⅓ cup gluten-free all purpose flour (Bob’s Red Mill 1 to 1 GF flour recommended)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon sugar

Wet Ingredients

  • 1 large egg
  • ⅔ cup unsweetened almond milk (or any dairy-free milk)
  • 2 tablespoons avocado oil (or any neutral tasting oil)
  • 1 teaspoon vanilla extract

To Serve

  • Berries of your choice
  • Maple syrup or honey

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the mochiko glutinous rice flour, gluten-free all purpose flour, baking powder, salt, and sugar. Stir thoroughly to evenly distribute all the dry components.
  2. Add Wet Ingredients: Crack in the egg, then pour in the unsweetened almond milk, avocado oil, and vanilla extract. Gently mix the ingredients together until just combined, being careful not to overmix to maintain a fluffy texture.
  3. Heat the Pan: Preheat a non-stick or lightly greased skillet over medium heat. Make sure the pan is hot before cooking to get the perfect golden-brown finish on the pancakes.
  4. Cook the Pancakes: Pour about ¼ cup of batter per pancake onto the skillet. Cook them until you see bubbles forming and popping on the top surface, which usually takes around 2-3 minutes. Carefully flip each pancake and cook the other side for another 2 minutes or until golden brown.
  5. Serve: Remove the pancakes from the pan and serve warm with your choice of fresh berries and a drizzle of maple syrup or honey for added sweetness.

Notes

  • You can substitute the almond milk with any plant-based or dairy milk as preferred.
  • Make sure not to overmix the batter to keep the pancakes fluffy and chewy.
  • Use a non-stick or well-greased pan to prevent sticking and ensure even cooking.
  • These pancakes are naturally gluten-free if you use gluten-free all-purpose flour and mochiko flour.
  • Feel free to add your favorite toppings such as nuts or coconut flakes for extra texture and flavor.

Find it online: https://cheftinaskitchen.com/fluffy-chewy-mochi-pancakes-recipe/