5-Ingredient Strawberry Mochi Pancakes (Gluten-Free & Vegan)
Please use the 2x 3x options on the recipe card for larger servings.
Ingredients
- 1 cup mochiko flour, sweet rice or glutinous rice flour
- 2 Tbsp coconut flour*
- 2 Tbsp granulated sugar of choice**
- 2 tsp baking powder
- 1 cup strawberry puree
Instructions
- Puree the strawberries either in a small blender (like NutriBullet) or using a mortar and pestle. You can also finely mash the strawberries with a fork. Set aside.
- In a clean bowl, mix all the dry ingredients together (the sweet rice flour, coconut flour, sugar and baking powder)
- Add the strawberry puree 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 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
*coconut flour is not required, but it adds some bulk to the mochi pancake batter so that it doesn't spread too much. Also it makes them so much easier to flip.
**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: 72kcalCarbohydrates: 16gProtein: 1gFat: 0.5gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 88mgPotassium: 48mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 14mgCalcium: 52mgIron: 0.3mgZinc: 0.2mg***Net Carbs: 15g
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