Easy Japanese Mochi Pancakes

I cooked them for a little longer than the recipe recommended and that gave them a delightful crisp. A lot more cakey than I usually prefer my pancakes but pretty good.

nice flavor. used gluten-free all purpose flour. swapped coconut oil for avocado oil. top had a slight crispiness that was nice. I like my pancakes not super thick, so I thinned the batter with extra oat milk. be careful to make sure the batter is fully mixed because the batter is grainy otherwise. if you're used to cooking wheat flour pancakes, cook these on both sides slightly longer than you'd be comfortable with for a regular pancake. good non-dairy (and potentially gluten-free) recipe.