Kate McLeod’s Pillowy (Mochi Flour) Pancakes
Written by: goop | Published on:
The ex–pastry chef turned clean skin-care founder—her gorgeous brand makes some of our favorite skin-coddling body bars—is still an expert in the kitchen.
Ingredients
3 bananas, mashed
3 eggs
3 teaspoons baking soda
3 teaspoons vanilla extract
1 large handful slivered almonds
1⁄2 to 1 cup mochi flour (sweet rice flour)
1⁄2 cup gluten-free flour (optional; McLeod likes Bob’s Red Mill Paleo Baking Flour)
butter or vegetable oil (to grease the skillet)
maple syrup (optional)
Directions
1. Mix the first 4 ingredients together in a bowl. Once blended, stir in the almonds and mochi flour (the more flour, the more of a delicate crumb your flapjack will have). If the batter is too liquid-y, stir in the gluten-free flour.
2. Grease your skillet (McLeod uses a cast-iron one) and heat it on low. Add the desired amount of batter and cook on low—don’t flip the pancake until you see bubbles.
3. Enjoy with maple syrup.
Ingredients
3 bananas, mashed
3 eggs
3 teaspoons baking soda
3 teaspoons vanilla extract
1 large handful slivered almonds
1⁄2 to 1 cup mochi flour (sweet rice flour)
1⁄2 cup gluten-free flour (optional; McLeod likes Bob’s Red Mill Paleo Baking Flour)
butter or vegetable oil (to grease the skillet)
maple syrup (optional)