Gluten-Free Mochi Pancakes

Delightfully chewy and naturally gluten-free, these mochi pancakes are a unique twist on your breakfast favorites. Made with sweet rice flour and tapioca starch, they boast a soft, satisfying texture that sets them apart from traditional pancakes. Lightly sweetened and flavored with a hint of vanilla, these pancakes are easy to prepare in just 30 minutes and can be made dairy-free by swapping in your favorite non-dairy milk and coconut oil. Perfectly golden and slightly crisp on the outside, they pair beautifully with fresh fruits, syrup, or even a dollop of whipped cream, making them an irresistible treat for any morning. Whether you're gluten-free or just looking to switch up your pancake game, these mochi pancakes will quickly become a family favorite!

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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
• 0 as needed Oil or butter for cooking

Directions

Step 1

In a large mixing bowl, combine the sweet rice flour, tapioca starch, baking powder, granulated sugar, and salt. Whisk together until well-mixed.

Step 2

In another bowl, beat the egg and then add the milk and vanilla extract. Stir until combined.

Step 3

Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Try not to overmix to ensure the pancakes stay tender.

Step 4

Stir in the melted butter or coconut oil until fully incorporated. The batter will be slightly thicker than traditional pancake batter.

Step 5

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.

Step 6

Pour about 1/4 cup of batter onto the skillet for each pancake. Spread out slightly with the back of a spoon if needed.

Step 7

Cook until bubbles form on the surface and the edges begin to look dry, about 2-3 minutes.

Step 8

Carefully flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.

Step 9

Repeat with the remaining batter, adding more oil or butter to the skillet as necessary.

Step 10

Serve warm, with your favorite syrup, fruit, or toppings.

Nutrition Facts

Serving size	517 grams (517.0g)

Amount per serving	% Daily Value*
Calories	1161

Total Fat 48.30g	62%
Saturated Fat 20.40g	102%
Polyunsaturated Fat 2.00g
Cholesterol 294mg	98%
Sodium 1473mg	64%
Total Carbohydrate 156.80g	57%
Dietary Fiber 2.60g	9%
Total Sugars 38.20g
Protein 22.40g	45%

Vitamin D 174IU	869%
Calcium 353mg	27%
Iron 2mg	10%
Potassium 497mg	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.

Source of Calories

Fat: 37.8%

Protein: 7.8%

Carbs: 54.5%