Japanese Mochi Pancakes. Soft, chewy and so delicious! Unlike your average pancake where they are chewier than fluffy. Perfect for breakfast or brunch. These can be made dairy-free.
In a large mixing bowl, combine dry ingredients as listed with a whisk. Then add in wet ingredients and mix until just combined. Do not over mix.
With a paper towel, lightly grease a large pan with vegetable oil. Heat the pan on medium heat. Pour ⅓ cup of the batter and allow it to naturally spread into a 4 to 5 inch wide circle. Repeat this if you have enough room in your pan.
Cook each pancake on one side for 4 minutes until golden brown. When you begin to see the pancake covered in bubbles and the edges are slightly solidified, flip over and cook the other side for 2 minutes.
Serve & enjoy with desired toppings!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!