“Get ready for pockets of heaven, popped in your mouth.”

I first learned about mochi from Alicia Silverstone’s book The Kind Diet, and have been working to master my own recipe ever since. Low and behold, I found using mochi pancake mix (Trader Joe Ube Mochi Pancake & Waffle Mix) seems to work the best.

Sweet rice flour is naturally gluten-free and it gives foods a wonderfully chewy texture, which reminds me of my time spent in South Korea, and Southeast Asia, where every corner had bakeries loaded with this fluffy pillowy texture. Get ready for pockets of heaven, popped in your mouth.

This recipe is good for your skin, hair, and nails with the added collagen powder and Butterfly pea powder, is rich in antioxidants, hosting health benefits like helping to reduce inflammation, and is known to improve blood circulation Enjoy

Ingredients:

• 3/4 cup of Mochi Pancake Mix (I use Trader Joe’s Ube Mochi Pancake & Waffle Mix)
• 1/3 cup of plant based milk (oatmilk or cashew works the best)
• 1 tablespoon of olive oil or plant based coconut butter
• 1 Egg or egg replacement
• 1 tablespoon of collagen powder
• 1 1/2 tablespoon of butterfly pea powder

Toppings

• ¼ cup of greek vanilla yogurt
• 1-2 tablespoons of gluten-free granola 
• 1 tablespoon of maple syrup 

Instructions:

1. Preheat griddle or skillet to high or 350 degrees.

2. In a large mixing bowl, add all dry ingredients (3/4 cup Mochi pancake mix, 1 tablespoon of collagen, 1 1/2 tablespoons of butterfly pea flower powder. Whisk together to combine and set aside.)

3. In another bowl add 1/3 cup of plant-based milk (coconut, oat, or cashew works best), 1 egg, and 1 tablespoon of avocado or olive oil, whisk until well combined and silky smooth.

4. Add wet ingredients to the dry ingredients and whisk until all lumps are removed and the batter is smooth. The batter will be slightly thicker than your normal pancake batter because of the mochi rice flower, if it thickens too much or if you like thinner pancakes, you can add 1-2 teaspoons of filtered water, to thin out the mixture.

5. Lightly oil the griddle, pan, or skillet with olive oil, or ghee, use ¼ cup batter for each 4-inch pancake.

6. Cook until you see bubbles begin to form on the top of the batter (about 2-3 minutes) and the edges have turned dark brown and begin to crisp. Flip the pancakes and cook for another 2-3 minutes on the other side or until golden brown.

7. Remove from the pan onto your plate and top with your favorites, serve immediately. 

Toppings:

top the pancakes with ¼ cup of Greek vanilla yogurt.

• 1-2 tablespoons of gluten-free granola 

• 1 tablespoon of maple syrup 

Sprinkle with a pinch of butterfly pea flower powder and powder sugar (optional). 

Or top with your other favorites, blueberries, strawberries, peanut butter, or any other favorite pancake toppings. 

Print