This recipe was quite the experiment. I’ve only had mochi cakes a couple of times so I won’t claim to be an expert in this department. I’ve been really into Matcha these days. And I got the inspiration to try my hand at Matcha pancakes from my friend Laura. She and her roomies made my Blueberry Chai pancakes and paired them with some matcha pancakes that looked so intriguing. The brown rice flour, xantham gum and almond meal give the pancakes a slightly chewy and gummy texture similar to mochi cakes. These pancakes were pretty mild in flavour, so add a little more matcha powder if you want it to be a little more intense and vivid. Disclaimer: these did stick to the pan a bit. I recommend using a good spatula and adding a bit extra oil for coconut oil on the pan for cooking.
Prep: 15 mins
Cook time : 45 mins
Makes 8 medium pancakes
- 1 1/2 cups brown rice flour
- 1/2 cup almond meal
- 1/4 tsp xantham gum
- pinch of salt
- 2 tbsp Matcha powder (add more if you want a stronger matcha taste)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tbsp melted coconut oil + 2 more for cooking
- 3 tbsp maple syrup
- 1 1/2 cups of almond milk
- Mix all dry ingredients together.
- Stir in melted coconut oil, maple syrup and almond milk.
- The batter will be thicker and gummier than regular pancake batter.
- Heat a frying pan on medium-heat and add more coconut oil to pan.
- Pour out 3/4 of batter and let cook until bubbles form and pop before flipping (approx 5-7 mins). Make sure you use a good spatula to remove from the pan. Cook on the other side for about 2-4 mins.
- You may need to add extra oil between pancakes if they are really sticking to the pan. Alternatively you can turn the heat down to low and cook for a couple extra minutes.
- If you don’t want to cook all of the batter, it stores well in the fridge for 24 hrs.
- Serve with your favourite toppings. I ate mine with maple syrup and Goji berries, but other great toppings would be a dusting of icing sugar and coconut whip.