Soy-Free Mochi Pancakes
Delight your taste buds with these irresistibly fluffy and chewy Soy-Free Mochi Pancakes, a gluten-free twist on the breakfast classic that combines the delicate sweetness of glutinous rice flour with a light, golden-brown finish. Perfectly balanced with a hint of vanilla and just the right touch of sugar, these pancakes boast a unique texture that's both soft and satisfyingly stretchy. Made without soy, they're ideal for allergy-friendly mornings or anyone seeking a fresh take on traditional pancakes. Quick and easy to prepare in just 25 minutes, these pancakes pair beautifully with maple syrup, fresh berries, or whipped cream for a delicious start to your day. Whether served as a cozy family breakfast or a weekend brunch centerpiece, these mochi pancakes bring a delightful fusion of classic and contemporary flavors to your table.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1.5 cups Glutinous rice flour (sweet rice flour)
- 0.5 cup All-purpose flour
- 1 tablespoon Baking powder
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 2 large Eggs
- 1.25 cups Milk
- 0.25 cup Melted butter
- 1 teaspoon Vanilla extract
- 2 tablespoons Neutral oil or butter (for cooking)
Directions
Step 1
In a large mixing bowl, whisk together the glutinous rice flour, all-purpose flour, baking powder, granulated sugar, and salt until well combined.
Step 2
In a separate medium-sized bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until thoroughly incorporated.
Step 3
Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; some lumps are okay.
Step 4
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of neutral oil or butter.
Step 5
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles start to form on the surface and the edges appear set, about 2-3 minutes.
Step 6
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 7
Remove the pancakes from the skillet and keep warm on a plate. Repeat with the remaining batter, adding more oil or butter as needed to prevent sticking.
Step 8
Serve the pancakes warm, with your choice of toppings like maple syrup, fresh berries, or whipped cream.
Nutrition Facts
| Serving size | (778.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1975.4 |
| Total Fat 96.8g | 0% |
| Saturated Fat 39.7g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 530.5mg | 0% |
| Sodium 2793.4mg | 0% |
| Total Carbohydrate 239.1g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 40.9g | |
| Protein 41.0g | 0% |
| Vitamin D 249.2IU | 0% |
| Calcium 476.7mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 762.8mg | 0% |
Source of Calories