Mochi Pancake
Mochi pancake step x step with asmr goodness 🥞
MOCHI PANCAKE INGREDIENTS
1 cup tapioca flour
1 cup almond flour
2 cup milk of choice (water works here too, but I prefer a milk for healthy fat)
1 scoop of Be Well By Kelly’s Unflavored Plant-Based Protein Powder * (the chocho bean gives the mochi pancake an extra earthy taste and actually made us think of the delicious Korean rice cake: injeolmi)
Pinch of salt
Coconut oil (or oil of choice)
Sprinkle of sprouted pumpkin seed
HOW TO MAKE MOCHI PANCAKE
Mix all dry ingredients together
Add in the milk and mix until well incorporated
Heat skillet over medium heat
Add coconut oil
Pour about 1/4c of the batter for each mochi pancake
Cover with a lid to speed up the cooking process
When the pancake edges are cooked and the center is still a little gooey, sprinkle some pumpkin seeds, and flip
Lower the heat to medium-low (leave it there until you finish cooking the batch)
Cover with a lid for a couple of minutes
When they’re done, both sides should look a touch golden
Serve warm (pairs beautifully with nut/seed butters & a drizzle of honey)
Storage
Freeze any leftover mochi pancakes with parchment paper between each pancake to prevent them from sticking to each other as they freeze up.
When ready reheat, add additional fat to the frozen mochi pancakes and air-fry or bake at 325 for about 10 minutes (including preheating time)
(I prefer: animal fat/lard - the edges will turn crispy while the center remains a chewy mochi texture… YUM.)
Why adding the Protein Powder is key
Every ingredient and measurement my father in law put into this dish is purposeful, but I requested an addition of my favorite protein powder. Why?
the TASTE!
The flavor profile is elevated with this protein powder.
The mochi pancakes tasted noticeably earthier
everyone at the table agreed: chocho bean protein powder shall be added into all batches moving forward!
(more importantly) to blunt the blood sugar spike that happens when we eat carbohydrate rich foods (I.e. rice, tapioca flour, bread, etc)
😬 I’ve personally seen what happens I indulge in goods that contain tapioca flour as a base by using a Levels CGM 👇🏻 this is what happens when I eat a tapioca based bread without added protein.
A tapioca based product spiked my blood sugar up by ~100 mg/dL spike meaning tapioca based products sans protein puts me in a diabetic state. I experimented several times and learned that adding about 20g of protein to my meal allowed me to eat the tapioca based product with no significant spike! Balancing meals and snacks with protein is KEY.
Solution: balance meals/snacks with protein, it slows the digestion of the carbs in the meal thereby preventing large spikes & dips in blood sugar levels;
“balanced blood sugar leads to improved sleep, energy, mood, skin, waistline, cravings, and even slows down aging.” — Glucose Revolution
*use code: MUMWITHABUN for $5 off the Protein Powder at bewellbykelly.com
My in-law’s love coming up with healthy-ish recipes that reconnect them to the flavor profiles of their hometown, but when I became a part of the family, they started brainstorming dishes that I could eat with them. gluten and dairy free dishes, to be exact. I must say, these mochi pancakes makes me feel really loved, included, and I look forward to it.
