Gluten Free Black Sesame Mochi Pancakes Recipe
These Gluten Free Black Sesame Mochi Pancakes are a unique twist on traditional pancakes, made using mochiko (sweet rice) flour and black sesame seed flour for a chewy, nutty texture. Perfect for those seeking a gluten-free breakfast option with a subtle sesame flavor and delightful chewiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese fusion
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1/2 cup black sesame seed flour (or ground whole black sesame seeds)
- 1 cup mochiko flour (sweet rice or glutinous rice flour)
- 1/4 cup granulated sugar of choice
- 2 tsp baking powder
Wet Ingredients
- 2 large eggs
- 1/4 cup almond milk, regular milk, or water
Instructions
- Prepare Black Sesame Flour: Blend whole black sesame seeds in a blender or grind them using a mortar and pestle until finely ground to make black sesame seed flour.
- Mix Dry Ingredients: In a clean bowl, combine black sesame seed flour, mochiko flour, sugar, and baking powder, mixing them thoroughly.
- Add Wet Ingredients: Incorporate the eggs and almond milk (or your choice of liquid) into the dry ingredients and stir until you achieve a smooth batter without lumps. No oil is needed in the batter.
- Preheat Skillet: Heat a skillet or griddle over medium-low heat to prepare for cooking the pancakes.
- Grease Pan: Lightly grease the skillet with olive oil, butter, or cooking spray to prevent sticking.
- Portion Batter: Using a 1/3 cup measuring cup or cookie scoop, drop 2-3 rounds of batter onto the skillet, leaving space between each for spreading.
- Cover and Cook: Cover the skillet with a lid and cook for 1-2 minutes until bubbles form on the surface of the pancakes.
- Flip Pancakes: Carefully flip the pancakes using a thin flexible spatula. If pancakes have not spread adequately, gently press down to encourage spreading.
- Finish Cooking: Cook for an additional few minutes until the centers are cooked through and the pancakes are slightly firm.
- Repeat: Repeat the process with the remaining batter until all pancakes are cooked.
Notes
- You can substitute almond milk with regular milk or water based on preference or dietary needs.
- Covering the pancakes while cooking helps them cook evenly and retain moisture.
- Use a thin, flexible spatula for easy flipping to avoid breaking the delicate pancakes.
- If you don’t have black sesame seed flour, grinding whole black sesame seeds at home works fine and preserves freshness.
- The batter has no oil, so greasing the pan well is important to prevent sticking.
- These pancakes have a chewy, mochi-like texture characteristic of sweet rice flour.
