Vegan mochi pancakes topped with a mixed berry sauce. Incredibly fluffy and tender but chewy!
After I posted a TikTok for mochi waffles, someone suggested I try mochi pancakes next so I had to make it.
Are these pancakes gluten-free?
I tried a gluten-free version with glutinous rice flour + rice flour, and it came out really chewy and mochi-like but it wasn’t fluffy like a pancake. A combination of glutinous rice flour + all-purpose flour makes these pancakes light and fluffy, but also tender with a slight chew.
If you’re not particular about your pancakes being fluffy, I highly recommend you try the gluten-free version. It’s really good too.
I served these vegan mochi pancakes with a simple berry sauce, but you can also add on whatever toppings you like.
Here are more breakfast recipes with an Asian twist:
- Vegan Mochi Waffles
- Mango Coconut Overnight Oats
- Salted Gula Melaka Granola (vegan)
- Chocolate Miso Air-Fried Oats
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Mochi Pancakes
Ingredients
- 1 flax egg
- ½ cup plant milk
- 1 tbsp oil
- 1 tbsp sugar
- 1 tsp vanilla
- ½ cup glutinous rice flour
- ½ cup all-purpose flour
- 1 tsp baking powder
- pinch of salt
- vegan butter to cook
Mixed berry sauce
- ½ cup mixed berries frozen
- 2 tbsp water
- 1 tbsp sugar more to taste
- ½ tbsp lemon juice more to taste
- ½ tsp cornstarch
Instructions
Make pancakes
- Make flax egg by combining 1 tbsp flaxmeal + 3 tbsp water. Let sit for 5 minutes, until it thickens.
- In a small bowl, whisk all the wet ingredients together. Sift in the dry ingredients, whisking to combine. You'll get a very smooth and thick batter.
- Prepare a skillet on medium heat, and add some vegan butter. Pour 1 tbsp of batter for each pancake. Cook them for 1-2 minutes, you should see bubbles appear on top. Once the sides are golden brown, flip and cook for another minute.
Make berry sauce
- In a saucepan over medium-low heat, combine all the ingredients except cornstarch. Once it starts to simmer, add in cornstarch slurry to thicken.
- Serve mochi pancakes with berry sauce and other toppings of your choice.
Notes
- To make gluten-free, swap AP flour for rice flour. The pancakes will be a lot chewier like mochi, but not as fluffy.
Nice. Thanks for the recipe.
Was kinda sad when I saw the mochi waffle recipe cuz I didn’t have a waffle maker but now, THIS! So gonna try this. Will let you know how it goes! 😀
Much love from your fellow Malaysian <3
Hi Kristin,
Thanks so much for the recipe!
Made this with Gluten free all purpose flour. The batter was on the really thick side. I used oat milk and had to add in a total of 1 cup to get the right consistency for the batter. It’s really super yummy =] I’ve had 2 portions today already. I need to make more!! Goes nicely with some cinnamon, butter and maple syrup. <3
hi there, im so glad this recipe worked for you with that substitute!