Gluten Free Black Sesame Mochi Pancakes
Recipe serves about 2-3 people. Please use the 2x 3x options on the recipe card for larger servings.
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.
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
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