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You are here: Home / Breakfast / Easy 4-Ingredient Banana Mochi Pancakes Recipe your Whole Family Will Love

July 30, 2022

Easy 4-Ingredient Banana Mochi Pancakes Recipe your Whole Family Will Love

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Gluten Free
Nut Free
Dairy Free
Low Calories

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!

4 ingredient banana mochi pancakes
What You'll Find in this Post:
1. Ingredients Used to Make These Banana Mochi Pancakes
2. More Banana Recipes (HERE)
3. Step by Step Guide
4. Recipe Variations and Optional Add Ins for Banana Mochi Pancakes
5. How to Make this Pancake Recipe Healthier
6. How to Store Banana Mochi Pancakes
7. Final Tips
8. More Pancake Recipes (HERE)
9. 4-Ingredient Banana Mochi Pancakes
4 ingredient banana mochi pancakes

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!!!
Easy 4-Ingredient Banana Mochi Pancakes Recipe your Whole Family Will Love - banana mochi pancakes
Mochiko Sweet Rice Flour, 16 Ounce, Pack of 2
  • 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)

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Step by Step Guide

How to Make Banana Mochi Pancakes

STEP 1

ingredient pic - mashed bananas with a large fork

Mash ripened bananas with a fork.

STEP 2

Easy 4-Ingredient Banana Mochi Pancakes Recipe your Whole Family Will Love - banana mochi pancakes

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

Easy 4-Ingredient Banana Mochi Pancakes Recipe your Whole Family Will Love - banana mochi pancakes

It’s ok if the batter is slightly lumpy from the bananas

STEP 4

4 ingredient banana mochi pancakes

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

Easy 4-Ingredient Banana Mochi Pancakes Recipe your Whole Family Will Love - banana mochi pancakes

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

Easy 4-Ingredient Banana Mochi Pancakes Recipe your Whole Family Will Love - banana mochi pancakes

Repeat with the remaining batter. Enjoy!

4 ingredient banana mochi pancakes

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:
Banana Mochi Waffles / Moffles
go to: banana mochi waffles recipe

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.
Easy 4-Ingredient Banana Mochi Pancakes Recipe your Whole Family Will Love - banana mochi pancakes

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.
Easy 4-Ingredient Banana Mochi Pancakes Recipe your Whole Family Will Love - banana mochi pancakes

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.

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banana mochi pancakes pin image 1000 x 2100
4 ingredient banana mochi pancakes

4-Ingredient Banana Mochi Pancakes

Easy 4-Ingredient Banana Mochi Pancakes Recipe your Whole Family Will Love - banana mochi pancakesAll Purpose Veggies
Please use the 2x 3x options on the recipe card for larger servings.
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Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 10 small (5″) pancakes
Calories 93 kcal

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

**On my stovetop where 10 is the highest heat setting, I used a 5 to preheat, and then cooked the pancakes at a 4 setting
TIPS:
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.

Nutrition

Calories: 93kcalCarbohydrates: 18gProtein: 2gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 37mgSodium: 99mgPotassium: 107mgFiber: 1gSugar: 3gVitamin A: 68IUVitamin C: 2mgVitamin D: 0.2µgCalcium: 55mgIron: 0.4mgZinc: 0.3mg***Net Carbs: 17g
Keyword pancakes
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!

Filed Under: Breakfast, Gluten-Free, Top Posts Tagged With: 5ingredient, asian-inspired, banana, glutenfree, LowCalorie, mochi, no-bake, NutFree, pancakes

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