Gluten Free Lemon Blueberry Mochi Pancakes
Chewy gluten free mochi pancakes made with lemon juice, lemon zest, and whole blueberries.
Servings: 8 mochi pancakes
Calories: 276kcal
Ingredients
- 6 tbsp unsalted butter melted
- ½ cup granulated sugar
- 2 eggs
- 1 cup whole milk
- 1 tsp vanilla extract see note 1
- ¼ cup lemon juice
- Zest of 1 lemon
- ¼ tsp salt
- 1 ½ cups sweet rice flour
- 1 tsp baking powder
- ½ cup blueberries
Instructions
- Combine all the ingredients into a large bowl. Whisk together until a uniform, thick batter forms.
- Heat a little bit of butter over medium low heat. Make sure to use a nonstick pan.
- Use a ⅓ cup measuring spoon or a soup ladle to spoon the batter into the center of the pan. Move in a circular motion to get that perfect circular pancake.
- Cook the pancake for 1-2 minutes until small bubbles start to appear. Flip the pancake, and cook for another 1-2 minutes.
- Transfer the pancake onto a plate. Repeat this process until the batter is used up. You should get about 8 pancakes.
- Top the pancakes with fresh fruit and a drizzle of maple syrup.
Notes
- Vanilla extract can be substituted with 1 vanilla bean or an equal amount of vanilla paste. I recommend vanilla paste will add a lot more flavor to the pancakes.
Nutrition
Serving: 1mochi pancake | Calories: 276kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 154mg | Potassium: 102mg | Fiber: 1g | Sugar: 15g | Vitamin A: 377IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 0.4mg