These strawberry mochi pancakes are a wonderful breakfast menu for the whole family. They use fresh strawberry puree and sweet rice flour as the main base and do not require any eggs. They’re healthy, quick, and easy to make. Plus, they also look lovely and gorgeous pink. This is the perfect summer breakfast!
Ingredients Used to Make These Strawberry Mochi Pancakes
**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!!!
- Coconut Flour – Coconut flour is not required, but it adds some bulk to the mochi pancake batter so that it doesn’t spread too much. Also it makes them so much easier to flip. Here is a brand of coconut flour I like to use.
- Sugar of Choice – I used monk fruit sweetener in this recipe to keep this recipe low-sugar and low carb, but raw cane sugar, coconut, date, and maple sugars are perfectly acceptable substitutes.
- Baking Powder
- Strawberry Puree – you’ll need to puree the strawberries either in a small blender (like NutriBullet) or using a mortar and pestle. You can also finely mash the strawberries with a fork. Set aside.
More Strawberry Recipes (HERE)
Step by Step Guide
How to Make Strawberry Mochi Pancakes
STEP 1
Puree the strawberries either in a small blender (like NutriBullet) or using a mortar and pestle. You can also finely mash the strawberries with a fork. Set aside.
STEP 2
In a clean bowl, mix all the dry ingredients together (the sweet rice flour, coconut flour, sugar and baking powder)
STEP 3
Add the strawberry puree and mix until smooth.
STEP 4
Lightly grease the pan with olive oil, butter, or spray oil. To cook pancakes, heat a skillet, or griddle over medium low heat
STEP 5
Using a 1/3 cup measuring cup or a portion scoop (i.e. cookie scoop), drop 2-3 rounds of batter onto the skillet, with some space in between for the pancake batter to spread.
For best results, cover with a lid and cook for about 1-2 minutes until you see bubbles forming on top. Flip the pancakes carefully using a thin and flexible spatula. Press down lightly with a spatula if the pancakes have not spread much
STEP 6
Cook for a couple more minutes until the center of the pancakes are cooked through, and Repeat with the remaining batter.
STEP 7
Enjoy!
Recipe Variations and Optional Add Ins for Pancakes:
- You don’t have to keep this pancake batter plain. Feel free to add some chopped nuts, berries or chocolate chips to keep this recipe interesting.
Strawberry Mochi Variations:
- Here are some variations of my strawberry mochi! Feel free to check it out
How to Make this Recipe Healthier
- Make these pancakes even healthier by adding a tablespoon of nuts, seeds into the batter to add texture and nutrition.
- You can also reduce the sugar by half (this would make this less sweet), or substitute the sugar with a sugar-free substitute.
How to Store Mochi Pancakes
- It’s best to eat these pancakes immediately and within 2-3 hours, but you can also store them covered in the fridge for up to 3 days and reheat them over a lightly greased skillet until warm.
- These pancakes can also be frozen up to 4 months. Make sure to freeze them in a single layer, or in between sheets of parchment paper, so that they aren’t frozen in one big stack.
Final Tips
- Stay with medium-low heat! It’s the secret to having evenly cooked pancakes without burning them.
- Use lid to cook slowly.
- Use a cookie scoop to dispense even amounts of batter onto your skillet. Also helps you get perfectly round shapes, not to mention how easier it is to place the batter at the exact spot you want it so that they’re spaced apart.
- Preheat frying pan first, and don’t forget to lightly oil your pan to prevent sticking.
More Pancake Recipes (HERE)
5-Ingredient Strawberry Mochi Pancakes (Gluten-Free & Vegan)
Ingredients
- 1 cup mochiko flour, sweet rice or glutinous rice flour
- 2 Tbsp coconut flour*
- 2 Tbsp granulated sugar of choice**
- 2 tsp baking powder
- 1 cup strawberry puree
Instructions
- Puree the strawberries either in a small blender (like NutriBullet) or using a mortar and pestle. You can also finely mash the strawberries with a fork. Set aside.
- In a clean bowl, mix all the dry ingredients together (the sweet rice flour, coconut flour, sugar and baking powder)
- Add the strawberry puree and mix until smooth.
- To cook pancakes, heat a skillet, or griddle over medium low heat***
- Lightly grease the pan with olive oil, butter, or spray oil.
- Using a 1/3 cup measuring cup or a portion scoop (i.e. cookie scoop), drop 2-3 rounds of batter onto the skillet, with some space in between for the pancake batter to spread.
- For best results, cover with a lid and cook for about 1-2 minutes until you see bubbles forming on top.
- Flip the pancakes carefully using a thin and flexible spatula. Press down lightly with a spatula if the pancakes have not spread much
- Cook for a couple more minutes until the center of the pancakes are cooked through
- Repeat with the remaining batter.
Video
Notes
1. Stay with medium-low heat! It’s the secret to having evenly cooked pancakes without burning them.
2. Use lid to cook slowly.
3. Use a cookie scoop to dispense even amounts of batter onto your skillet. Also helps you get perfectly round shapes, not to mention how easier it is to place the batter at the exact spot you want it so that they’re spaced apart.
4. Preheat frying pan first, and don’t forget to lightly oil your pan to prevent sticking.
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