Pumpkin Mochi Pancakes

Crispy on the outside, chewy on the inside, and slightly sweet. Pass me some, please!

Pumpkin Mochi Pancakes
Prep Time: 10 mins
Cook Time: 10 mins
Yield: 8-12 pancakes

Ingredients

• 1-425 g can pumpkin purée
• 90 g glutinous rice flour
• 60 g all-purpose or bread flour
• ½ tsp kosher salt
• 1-2 tbsp brown sugar (optional, to taste)
• 1-2 tbsp cooking oil
  
  

Directions

1. Mix pumpkin purée, flours, salt, and sugar in a bowl to combine until there are no lumps.
2. Heat oil in a frying pan over medium-high heat. Add scoops of batter (around 3-4 tbsp) to the pan, slightly spreading out with the back of a spoon.
3. Let fry for 2-3 minutes or until crispy and brown before flipping. Repeat with the remaining batter and serve with sliced green onions, sesame seeds, and soy sauce to dip.  

Per pancake (8 pancakes, 1 tbsp brown sugar and 1 tbsp oil): 105 calories: 20 g carbs; 1.8 g fat; 2.1 g protein