Hawaiian Mochi Pancakes Recipes
HAWAIIAN MOCHI PANCAKES RECIPE
These mochi pancakes are incredibly light and fluffy! Super delicate they are slightly crispy and golden on the outside and have a slight chewy texture on the inside making them the perfect filling breakfast.
Provided by Marcie Cheung
Categories Hawaii Recipes
Time 18m
Number Of Ingredients 7
Steps:
- In a bowl, whisk together the mochi flour, all purpose flour, sugar and baking powder.
- Add the milk, eggs and coconut oil and stir together until just incorporated. Let the batter rest for 5 minutes.
- Meanwhile, heat a non stick pan over medium heat. Brush with coconut oil or butter.
- Pour around ¼ cup batter onto the hot pan and cook for 2 minutes or until bubbling on top. Flip and cook for 2 more minutes.
- Repeat the process with the rest of the batter.
Nutrition Facts : Calories 408 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 267 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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- Add dry ingredients (flour, mochiko flour, sugar, baking powder, and salt) to a large mixing bowl. Whisk to combine and set aside.
- Add wet ingredients to dry ingredients and whisk until well combined. The batter will be slightly thicker than your normal pancake batter. If you like thinner pancakes you can add a little more milk to thin out the mixture.
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