Fluffy black sesame mochi pancakes that are gluten free and easy to make? Yes please.
These black sesame mochi pancakes are light, but still chewy from the glutinous rice flour. The nuttiness from the black sesame seeds with the addition of almond milk make these flavorful, all the while being hearty and fun to eat. Pile them high and top with some whipped cream and fresh fruit, and all your efforts will be worth it! Read on to find out how!
Ingredients Used to Make These Black Sesame 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!!!
- Black Sesame – The recipe calls for black sesame seed flour, but don’t worry. It’s easy to make your own black sesame seed flour by blending whole black sesame seeds in a blender or grinding them in a mortar and pestle.
Black sesame has been used in many East Asian desserts for centuries. It’s considered to be a healthy and nutritious ingredient because of its high calcium content and antioxidants and is also an excellent source of protein, calcium, iron, zinc, vitamin E and B6. Black sesame is the main ingredient in traditional desserts such as mooncakes, rice cakes and mochi, etc.
- 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 – like this one
- Eggs – I used large eggs
- Almond milk – or any milk of choice. You can even use water.
- Just FYI, no oil is needed for this recipe 🙂
More Sesame Recipes (HERE)
Step by Step Guide
How to Make Black Sesame Mochi Pancakes
STEP 1
Prepare black sesame seed flour by blending whole black sesame seeds in a blender or grinding them in a mortar and pestle.
STEP 2
In a clean bowl, mix all the dry ingredients together (the black sesame flour, sweet rice flour, sugar, baking powder)
STEP 3
Add the wet ingredients (eggs, milk) and mix until smooth. No oil was needed in this recipe.
STEP 4
The batter is slightly runny
STEP 5
For best results, cover with a lid and cook for about 1-2 minutes until you see bubbles forming on top.
STEP 6
Flip the pancakes carefully using a thin and flexible spatula. Press down lightly with a spatula if the pancakes have not spread much
STEP 7
Repeat with the remaining batter, and stack ’em up!
STEP 8
Enjoy!
Recipe Variations and Optional Add Ins for Black Sesame 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.
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 Black Sesame 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 the skillet/ pan first, and don’t forget to lightly oil your pan to prevent sticking.
More Pancake Recipes (HERE)
Gluten Free Black Sesame Mochi Pancakes
Ingredients
- 1/2 cup black sesame seed flour , or ground up black sesame seeds
- 1 cup mochiko flour, sweet rice or glutinous rice flour
- 1/4 cup granulated sugar of choice*
- 2 tsp baking powder
- 2 large eggs
- 1/4 cup almond milk, regular milk or water
Instructions
- Prepare black sesame seed flour by blending whole black sesame seeds in a blender or grinding them in a mortar and pestle.
- In a clean bowl, mix all the dry ingredients together (the black sesame flour, sweet rice flour, sugar, baking powder)
- Add the wet ingredients (eggs, milk) and mix until smooth. No oil was needed in this recipe.
- 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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