Japanese Mochi Pancakes Recipe
Serves 8
10 mins prep
15 mins cook
25 mins total
Sweet and chewy with a golden brown exterior, my mochi pancakes are the ultimate breakfast mash-up! These pancakes are naturally dairy-free, can easily be made gluten-free, and are ideal for anyone looking for a twist on regular pancakes. Top them with fresh fruit, maple syrup, and whipped cream for an easy and delicious breakfast!
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Add both flours, baking powder, baking soda, sugar and salt into a mixing bowl and whisk until incorporated.
In a separate bowl mix together the eggs, 1¼ cup soy milk, oil and vanilla extract.
Pour the wet ingredients into the dry ingredients.
Stir until you have a smooth batter. Add additional ¼ cup soy milk if needed to thin the batter.
Drop a ¼ cup of batter into a greased and heated skillet.
Cook the pancakes until small bubbles appear. Flip and continue to cook for another minute until cooked through.
Repeat until all batter has been used. Batter makes 16 pancakes.
Serve pancakes with maple syrup and fresh berries.
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