If you’re a big mochi fan like me, then you’re in for a treat! A really good breakfast treat. These gluten-free mochi pancakes are super light, fluffy, and has a slight chewy bite to it like most mochi products do.
I made these over Thanksgiving weekend, because I was sick of all the holiday food and need something different. I came across the original recipe found here and it seemed easy enough to adapt a gluten-free version. With only 10 ingredients, this pancake batter was super easy and quick to put together! I made sand dollar pancakes for Willow and she ate 4 of them all by herself. So we can call this recipe toddler approved too!
For the coconut milk, I used full-fat canned coconut milk from Trader Joe’s to add that extra flavor and we’re super happy with the results. If you’re not a coconut fan, you can use any milk you fancy – it’s a pretty versatile recipe.
I hope you enjoy these pancakes as much as we do! Be sure to tag your creations on Instagram and Pinterest with @fullasamother #fullasamother if you love the recipe!
XO,
Jasmine
Mochi Pancakes (Gluten-free, Dairy-free)
Ingredients
- 1 cup Bob’s Redmill 1:1 gluten-free baking flour
- 1 cup mochiko flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 1 ¼ cup coconut milk or milk of choice
- ¼ cup filtered water
- 2 large eggs
- 2 tablespoons avocado oil
- 1 ½ teaspoons pure vanilla extract
Instructions
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In a medium sized bowl, add all dry ingredients (baking flour, mochiko flour, sugar, baking powder, salt) and whisk to combine.
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Make a well in the middle of the bowl and add eggs, milk, water, oil and vanilla extract. Whisk from the center working outward until all of the ingredients are fully combined.
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Using a non-stick skillet over medium-low heat, ladle ⅓ cup of batter into the pan. Cook for up to 1-minute, until small bubbles on the surface form and each side is golden brown.
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Serve immediately or store in an air-tight container and refrigerate for up to 2 days.