Dairy-Free Mochi Pancakes

Fluffy yet delightfully chewy, these Dairy-Free Mochi Pancakes are the perfect twist on your classic breakfast favorite. Made with a unique blend of glutinous rice flour (mochiko) and all-purpose flour, these pancakes boast an irresistibly tender texture that's slightly stretchy and totally satisfying. The recipe uses unsweetened almond milk combined with apple cider vinegar to create a luscious dairy-free buttermilk, and a touch of vanilla adds a warm, cozy flavor. Quick and easy to prepare in just 30 minutes, these golden beauties cook up beautifully on a non-stick griddle, making them a fantastic option for busy mornings. Perfectly customizable, pair them with a drizzle of maple syrup, fresh berries, or even a dollop of coconut yogurt for a breakfast that's as indulgent as it is wholesome. Ideal for those seeking dairy-free pancakes with a unique texture, this recipe will quickly become a household favorite!

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup glutinous rice flour (mochiko)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 2 tablespoons granulated sugar
• 1.5 cups unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 2 None large eggs
• 0 None non-dairy butter or oil spray

Directions

Step 1

In a large mixing bowl, whisk together the glutinous rice flour, all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.

Step 2

In a separate bowl or large measuring cup, mix together the unsweetened almond milk and apple cider vinegar. Let sit for 5 minutes to create a dairy-free buttermilk substitute.

Step 3

Add the vanilla extract, vegetable oil, and eggs to the almond milk mixture and whisk until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some small lumps are fine.

Step 5

Heat a non-stick griddle or frying pan over medium heat. Lightly grease the surface with non-dairy butter or oil spray.

Step 6

Pour 1/4 cup of batter onto the griddle for each pancake, spacing them out evenly. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Step 7

Flip the pancakes and cook until the other side is golden brown, about 1-2 more minutes.

Step 8

Repeat with the remaining batter, adding more non-dairy butter or oil to the skillet as needed.

Step 9

Serve warm with your favorite toppings such as maple syrup, fresh fruits, or a sprinkle of powdered sugar.

Nutrition Facts

Serving size	(753.2g)

Amount per serving	% Daily Value*
Calories	1378.2

Total Fat 38.5g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 17.8g
Cholesterol 186mg	0%
Sodium 3449.0mg	0%
Total Carbohydrate 227.8g	0%
Dietary Fiber 6.5g	0%
Total Sugars 25.8g
Protein 28.1g	0%

Vitamin D 171.8IU	0%
Calcium 691.6mg	0%
Iron 8.3mg	0%
Potassium 389.4mg	0%

*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: 25.3%

Protein: 8.2%

Carbs: 66.5%