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Food & Home

Kate McLeod’s Pillowy (Mochi Flour) Pancakes


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.

3 bananas, mashed

3 eggs

3 teaspoons baking soda

3 teaspoons vanilla extract

1 large handful slivered almonds

½ to 1 cup mochi flour (sweet rice flour)

½ 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)

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.