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mochi pancakes

Mochi Pancakes {Gluten-free}

October 26, 2014 | 13 comments


It’s a great thing that we basically have a 3-4 day weekend every month during the school year. I would absolutely drown in the waves of homework, projects, and papers without them.

Somehow the definition of ‘break’ hasn’t gotten to me yet. My definition of break, “a time where I get to catch up on homework, projects, and papers while feeling stressed about all the stuff I haven’t gotten done yet”


Merriam-Webster’s definition, “to interrupt one’s activity or occupation for a brief period” or, “something that causes a change or interruption”

Hahahahahaa, I laugh at your naiveness dictionary (although considering you’re the one that’s a billion years old, you should be laughing at mine…)


Guess what, I’ve been doing school work since school started and fall break, or whatev you want to call it is not going to stop me! (I think this teenage rebellion thing has really gotten to me…)

My internal system gets totally messed up during these breaks…

11 at night? I really really really x2 million need to finish this bio paper!

12 o clock noon… Um, what in the world did I write in this bio paper? Lunch? Who needs lunch?
scarryyy thing is (scarier than Halloween…) that I’m 14 and only it’s only freshman year… um…

mochi pancakes-5

On a less scary mode (I’m preparing for Halloween… :D) I made mochi pancakes! It’s regrettable to say that these aren’t particularly fluffy, but I couldn’t care less! They’re chewy, filling, and unique from the traditionally tender American pancakes! They have character and are delicious in their own right.

Yep, mochi pancakes forevar!

Plus, you don’t have to worry about overmixing because the batter is gluten free!!!



-Glutenous rice flour is a tricky name. Let’s just say, there’s no gluten in it and you can find it at most specialty stores.

-No need to worry about overmixing since the batter and the pancakes are gluten free!

Mochi Pancakes
2 cups sweet rice flour
1/3 cup tapioca starch
2 tbsp sugar
2 ½ tsp baking powder
2 eggs
2/3 cup milk
1 tsp vanilla
Pinch of salt

Mix all the ingredients together well.

Spoon about 2 tbsp of batter onto a hot griddle and cook until bubbles come to the surface. Flip, and wait until fully cooked. Repeat with the rest of the batter.

Serve with fresh fruit or powdered sugar.


read or add your own

    • Anne on

      October 26, 2014 at 1:20 pm says

      Hahaha thank you! 😀

  1. Eva on

    October 27, 2014 at 4:25 pm says

    des pancakes!! c’est un de mon petit déjeuner préféré ! J’attends le samedi et le dimanche pour les faire et les manger tranquillement avec une bonne tasse de café ! J’adore les tiennes, ont l’air vraiment bons !

    • Anne on

      November 1, 2014 at 3:45 pm says

      C’est le meilleur petit-déjeuner! ;D

  2. Muna Kenny (@Munatycooking) on

    October 28, 2014 at 7:17 am says

    Your pancakes looks delicious and light, I have never used glutenous rice flour before, so I’m looking forward to giving it a try 😉

    • Anne on

      November 1, 2014 at 3:46 pm says

      Thanks! Tell me how it works! 😀

    • Anne on

      November 1, 2014 at 3:44 pm says

      Thank you!

  3. Heghineh on

    June 21, 2015 at 6:10 pm says

    Love your food photography and details, really helps,
    thank you so much for sharing

    • Anne on

      June 21, 2015 at 9:23 pm says

      You’re welcome! 😀

  4. Mel on

    March 16, 2017 at 8:33 pm says

    Can this be made without tapioca?…


    • Anne on

      March 21, 2017 at 9:54 pm says

      No the tapioca keeps the pancakes standing or else they kinda deflate. You can probably substitute with regular flour if you’re not worried about the gluten free side. Otherwise, tapioca can be bought at virtually any Asian food store



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