These banana mochi pancakes are soft, tender and moist. They only require 4 ingredients, and they have an amazing flavor and texture that will make you want to eat more than one!
Ingredients Used to Make These Banana 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!!!
- Baking Powder
- Eggs – I used large eggs for this recipe
- Bananas – I roughly mashed the bananas with a fork before using them. The bananas taste sweetest when they are ripe with brown spots.
More Banana Recipes (HERE)
Step by Step Guide
How to Make Banana Mochi Pancakes
STEP 1
Mash ripened bananas with a fork.
STEP 2
In a clean bowl, mix all the dry ingredients together (the sweet rice flour and baking powder). Add the wet ingredients (eggs and mashed bananas) and mix until smooth.
STEP 3
It’s ok if the batter is slightly lumpy from the bananas
STEP 4
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.
STEP 5
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
STEP 6
Repeat with the remaining batter. Enjoy!
Recipe Variations and Optional Add Ins for Banana Mochi 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.
- Here’s a banana mochi waffles recipe you can also try, below:
How to Make this Pancake 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 Banana 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)
4-Ingredient Banana Mochi Pancakes
Ingredients
- 1 cup mochiko flour, sweet rice or glutinous rice flour
- 2 tsp baking powder
- 2 large eggs
- 1 cup mashed bananas , about 2 medium bananas
Instructions
- In a clean bowl, mix all the dry ingredients together (the sweet rice flour and baking powder)
- Add the wet ingredients (eggs and mashed bananas) 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.
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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