In my world, mochi and breakfast are obviously made for each other. This 3-ingredient banana mochi waffles (moffles) are chewy and sweet, and so easy to make, too! Gluten-free, vegan, and even sugar free, these banana mochi waffles can be made in probably under 10 minutes. Be sure to use ripe bananas on this one since it's what replaces the sugar in this recipe. You can also add some chocolate chips, raisins or some nuts and seeds to make these waffles interesting.
Here's why I love this recipe
- easy to prepare
- only 3 ingredients
- sugar free
Ingredients Used to Make Banana Mochi Waffles / Moffles
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour - this goes by many names. You'll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
Bananas - best if ripe. It's what makes this recipe sugar-free, since the bananas add the natural sweetness to the waffles.
Baking Powder - this helps the mochi waffles to puff up! If you prefer a denser mochi texture, you can also leave this ingredient out.
How to Make
How to Make Banana Mochi Waffles / Moffles
Prepare mashed bananas, sweet rice flour and baking powder.
Mix until well combined. The batter will be thick and lumpy
Drop spoonfuls of the dough onto a lightly oiled waffle maker and cook until slightly browned and crispy. For mini waffles, divide the dough into smaller portions and spread them out in the waffle maker so that they don’t touch.
Carefully remove the cooked waffles and for the best texture, let cool before enjoying since that helps the moffles become extra chewy.
Serve with fresh sliced bananas, chocolate syrup or maple syrup if desired. Enjoy!
Recipe Variations and Optional Add Ins:
- Add a scoop of peanut butter, almond butter or other nut or seed butter.
- The mashed bananas in this recipe can be substituted with other fruit purees like strawberry puree, blueberry puree as well as mashed sweet potatoes.
- You can add different flavorings to the mochi dough before cooking, like vanilla extract, chocolate chips or lemon zest.
- *NEW* banana mochi pancakes recipe, link below!
Note on Substitutions
Can I use regular rice flour instead of glutinous rice flour?
The short answer is no. Glutinous white rice flour is different from regular white rice flour in that it has a sticky, supple, chewy texture when cooked. When steamed and pounded, it becomes the “mochi” we know and love. Regular rice flour, on the other hand, is more like wheat flour that is best suited for baking.
Can I use tapioca starch instead of glutinous rice flour?
In most mochi recipes, tapioca starch is not a good substitute for glutinous rice flour, and it tends to yield a rubbery, tough texture that is noticeably different from the soft and supple chewiness that comes from glutinous rice flour. Fortunately in this recipe, the fruit puree helps to keep the waffles tender and the substitution isn’t as noticeable when glutinous rice flour is replaced with tapioca flour. To substitute, replace glutinous rice flour for tapioca flour with a 1:1 ratio. You can also use potato starch and arrowroot starch. On the other hand, cornstarch is NOT recommended to be used in this recipe.
How to Store Banana Mochi Waffles / Moffles
- The mochi waffles can be kept covered at room temperature for up to 24 hours. For longer storage, I would freeze the waffles in a plastic freezer bag or an airtight container, then microwave 30-40 seconds when ready to eat.
- I do not recommend storing these waffles in the fridge since mochi usually tend to develop a weird waxy, hard texture when stored in the fridge. So eat within a day or freeze for best results.
More Mochi Waffle Recipes You'll Love
3-Ingredient Banana Mochi Waffles “Moffle”
- 1 Cup Mashed Bananas (about 220 grams)
- 1 Cup Glutinous Rice Flour Sweet Rice Flour or Mochiko
- 1 tsp Baking Powder
- Mix all ingredients until well combined.
- Drop batter onto a lightly oiled waffle maker and cook until slightly browned and crispy. For mini waffles, divide the dough into smaller portions and spread them out in the waffle maker so that they don’t touch.
- Carefully remove the cooked waffles and for the best texture, let cool before enjoying since that helps the moffles become extra chewy.
- Drizzle with pancake or maple syrup, or serve with sweetened red bean paste if desired. Enjoy!