Matcha Mochi Pancakes

Total time:	15 min
Yield:	8–10
Difficulty:	Easy
Prep:	5 min
Cook:	10 min
Serves:	4

There is a particular kind of magic that happens when a pancake is both fluffy and chewy at the same time. The matcha mochi pancake is exactly that. Light on top, with a soft, springy bounce underneath, finished with the gentle earthiness of Japanese matcha and a backbone of Hawaiian breadfruit flour.

This recipe uses our new Gluten-Free Matcha Mochi Pancake Mix, made in Hawaii with real matcha powder and ulu flour.

Why You'll Love It

• Ready in 15 minutes from box to plate
• Naturally gluten-free with no compromise on texture
• Made with real Hawaiian ulu flour, not the usual rice-and-tapioca blends
• Pairs perfectly with our Tropical Syrups, fresh berries, or coconut whipped cream
• Doubles as waffles if you want extra crisp edges

What Is Ulu and Why Does It Matter?

Ulu is the Hawaiian word for breadfruit, a starchy tropical fruit that has fed Pacific Island communities for centuries. Milled into flour, it produces a tender, naturally gluten-free base that holds moisture beautifully in pancakes and waffles.

Most gluten-free mixes lean on rice flour, almond meal, or gum blends and end up gummy or sandy. Ulu bakes up soft with a familiar crumb and mild sweetness that lets the matcha shine.

Ingredients

• 1 package (8 oz) Da Kine Hawaiian Gluten-Free Matcha Mochi Pancake Mix
• 1 cup milk (whole, oat, coconut, or preferred milk)
• 1 large egg
• 2 tbsp melted butter or coconut oil, plus more for the pan
• 1 tsp vanilla extract (optional)
• Pinch of sea salt (optional)

Instructions

1. Heat the pan. Place a nonstick skillet over medium heat, lightly greased.
2. Mix wet ingredients. Whisk milk, egg, melted butter, and vanilla until smooth.
3. Add dry mix. Pour in the pancake mix; whisk gently until just combined.
4. Rest the batter. Let sit 2–3 minutes to develop the mochi chew.
5. Cook. Scoop ¼ cup per pancake, 2–3 min per side until set, flip, cook 1–2 min more.
6. Serve. Stack, drizzle with syrup, top with fruit or toasted coconut.

Pro Tips

• For extra-chewy texture, swap a couple tbsp of milk for yogurt or kefir.
• For matcha lovers, sift in an extra ¼ tsp matcha before mixing.
• For waffles, add 1 extra tbsp melted butter.
• Leftovers freeze well between parchment sheets.

Topping Ideas

• 🍓 Fresh strawberries + Pineapple Syrup
• 🥥 Toasted coconut + condensed milk
• 🍌 Sliced banana + black sesame seeds
• 🥭 Mango cubes + squeeze of lime
• ☕ Coffee Bean Syrup drizzle + toasted coconut

FAQ

Is this recipe celiac-safe?

Yes. Made and packaged to gluten-free standards; always check individual sensitivities and added ingredients.

Can I make these dairy-free?

Yes — use plant-based milk and coconut oil instead of butter.

What does ulu taste like?

Mild, slightly nutty, with natural sweetness; a soft backbone that lets matcha lead.

Can I use this mix for crepes?

Too chewy for crepes as-is; thin with 2–3 extra tbsp milk and skip resting.