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You are here: Home / Breakfast / Homemade Black Sesame Mochi Pancakes Recipe

Published: Jul 30, 2022 · Modified: Nov 12, 2023

Homemade Black Sesame Mochi Pancakes Recipe

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Gluten Free
No Bake
Dairy Free
Nut Free

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!

Black Sesame Mochi Pancakes
Homemade Black Sesame Mochi Pancakes Recipe - Black Sesame Mochi Pancakes

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!!!
Homemade Black Sesame Mochi Pancakes Recipe - Black Sesame Mochi Pancakes
Mochiko Sweet Rice Flour, 16 Ounce, Pack of 2
  • 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 🙂

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Homemade Black Sesame Mochi Pancakes Recipe - Black Sesame Mochi Pancakes
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Step by Step Guide

How to Make Black Sesame Mochi Pancakes

STEP 1

how to make ground black sesame flour blender

Prepare black sesame seed flour by blending whole black sesame seeds in a blender or grinding them in a mortar and pestle.

STEP 2

Homemade Black Sesame Mochi Pancakes Recipe - Black Sesame Mochi Pancakes

In a clean bowl, mix all the dry ingredients together (the black sesame flour, sweet rice flour, sugar, baking powder)

STEP 3

Homemade Black Sesame Mochi Pancakes Recipe - Black Sesame Mochi Pancakes

Add the wet ingredients (eggs, milk) and mix until smooth. No oil was needed in this recipe.

STEP 4

Homemade Black Sesame Mochi Pancakes Recipe - Black Sesame Mochi Pancakes

The batter is slightly runny

STEP 5

Black Sesame Mochi Pancakes

For best results, cover with a lid and cook for about 1-2 minutes until you see bubbles forming on top.

STEP 6

Homemade Black Sesame Mochi Pancakes Recipe - Black Sesame Mochi Pancakes

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

Homemade Black Sesame Mochi Pancakes Recipe - Black Sesame Mochi Pancakes

Repeat with the remaining batter, and stack 'em up!

STEP 8

Black Sesame Mochi Pancakes

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.
Homemade Black Sesame Mochi Pancakes Recipe - Black Sesame Mochi Pancakes

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.
Black Sesame Mochi Pancakes

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)

Homemade Black Sesame Mochi Pancakes Recipe - Black Sesame Mochi Pancakes
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pin image Gluten Free Black Sesame Mochi Pancakes 11
Black Sesame Mochi Pancakes

Gluten Free Black Sesame Mochi Pancakes

Homemade Black Sesame Mochi Pancakes Recipe - Black Sesame Mochi PancakesAll Purpose Veggies
Recipe serves about 2-3 people. Please use the 2x 3x options on the recipe card for larger servings.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Breakfast
Cuisine American
Servings 8 small (5") pancakes
Calories 145 kcal

Ingredients
  

  • ½ cup black sesame seed flour , or ground up black sesame seeds
  • 1 cup mochiko flour, sweet rice or glutinous rice flour
  • ¼ cup granulated sugar of choice*
  • 2 tsp baking powder
  • 2 large eggs
  • ¼ 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 ⅓ 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

*I used monk fruit sweetener in this recipe, but you can use regular granulated sugar or other sugar-free substitutes such as erythritol. For stevia powder, be sure to convert the amount of stevia according to package directions.
**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: 145kcalCarbohydrates: 19gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 47mgSodium: 125mgPotassium: 77mgFiber: 2gSugar: 0.1gVitamin A: 68IUVitamin D: 0.3µgCalcium: 159mgIron: 2mgZinc: 1mg***Net Carbs: 17g
Keyword pancakes
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