Gluten Free Ube Mochi Pancakes

So deliciously chewy and full of ube flavor, these gluten free ube mochi pancakes are a perfect breakfast treat.

If you shop at Trader Joe’s, chances are you’ve seen the gluten free ube mochi pancakes in stores. They are so delicious, but also only available for a limited amount of time. I’m so obsessed with these, that I need to have them year round. So I’ve developed a recipe that tastes even better than the original! These are so much more flavorful and chewy, while having such a bigger ube flavor! They’re so easy to make that you’ll be making them whenever you have a craving for pancakes.

Disclosure: This post contains affiliate links, which means we may earn a small commission if you click a link and make a purchase at no additional cost to you.

A couple of products you’ll need that you may not necessarily have in your pantry are ube extract and ube jam. You can find these at your local international grocery store or through Amazon. You’ll also need glutinous rice flour and tapioca starch.

To get started, combine your dry ingredients in a medium to large bowl (glutinous rice flour, tapioca starch, granulated sugar, baking powder, and salt).

Next, get your wet ingredients together. Measure out your milk, the add the egg, melted butter, ube extract, and ube jam. Mix with a whisk until well combined.

Add your wet ingredients to the dry ingredients and whisk until just combined.

Next, warm up a nonstick skillet over medium heat. When the pan is warm, butter or grease before pouring 3-4 tablespoons of the batter into the pan. I like using a large ice cream scoop. Cook for 3-4 minutes until the pancake starts puffing up. You may not necessarily see the batter bubbling, depending on how thick it is.

Flip the pancake and cook for another 2 minutes.

Repeat with the rest of the batter and enjoy with butter and maple syrup. Enjoy these amazing purple tinged and chewy pancakes!

Print Recipe

Gluten Free Ube Mochi Pancakes

Author: glutenfreedelicious

Servings: 8

Ingredients

Servings

• 1 cup glutinous rice flour (120 grams)
• 2 tbsp tapioca starch/flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• pinch salt
• ²⁄₃ cup milk
• 3 tbsp melted unsalted butter
• ¹⁄₂ tsp ube extract
• 1 tbsp ube jam
• 1 large egg

Instructions

1. In a large bowl, combine the glutinous rice flour, tapioca starch, sugar, baking powder, and salt. Set aside.

2. In a large measuring cup, measure out the milk. Add the melted butter, egg, ube extract, and ube jam. Mix well with a whisk.

3. Add the wet ingredients to the dry ingredients and whisk until just combined.

4. Prepare a nonstick skillet over medium heat. Once heated, pour about 3-4 tablespoons of batter into the pan. Let sit for 3-4 minutes, until pancakes start to puff up, then flip. Let cook for another 2 minutes.

5. Repeat with the rest of the batter. Top with maple syrup and butter. Enjoy!