Description

Delight in these vibrant and fluffy Ube Pancakes, made with real ube halaya for a naturally purple hue and unique flavor. Perfect for a colorful breakfast or brunch, these pancakes are vegan-friendly and come together quickly with pantry staples. Served warm with maple syrup, vegan whipped cream, and a dusting of powdered sugar, they offer a delectable twist on classic pancakes.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour (or whole wheat pastry flour)
2 ½ teaspoons baking powder
½ teaspoon salt

Wet Ingredients

¾ cup ube halaya (purple yam puree)
1 ½ cup unsweetened plant-based milk
2 tablespoons canola oil (or melted refined coconut oil, or applesauce)
2 tablespoons maple syrup
¼ teaspoon ube extract
1 teaspoon vanilla extract

For Cooking & Serving

Vegan butter or oil for frying
Vegan whipped cream
Powdered sugar
Additional ube halaya
Maple syrup

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Instructions

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt until evenly combined to ensure proper rising and texture.
Combine Wet Ingredients: In a separate bowl, whisk the ube halaya, plant-based milk, oil (or applesauce), maple syrup, ube extract, and vanilla extract until smooth and homogeneous.
Make Batter: Pour the wet mixture into the dry ingredients and whisk gently until just combined without visible flour, taking care not to overmix to maintain fluffiness.
Preheat Skillet: Heat a nonstick or cast iron skillet or griddle over medium heat. Allow vegan butter or oil to warm for about 2 minutes until hot but not smoking.
Cook Pancakes: Ladle ¼ cup (60 mL) of batter per pancake onto the skillet, spacing them evenly. Cook for 2 to 3 minutes until bubbles rise on the surface and edges are set.
Flip & Finish Cooking: Carefully flip pancakes and cook for another 2 minutes until both sides are golden brown and the centers are fully cooked through.
Keep Warm & Repeat: Transfer cooked pancakes to a plate and keep warm while repeating the process with the remaining batter, adding more vegan butter or oil as needed.
Serve: Serve pancakes hot topped with maple syrup, vegan whipped cream, a dusting of powdered sugar, and extra ube halaya for an extra burst of flavor.

Notes

Use whole wheat pastry flour for a slightly nuttier flavor and added fiber, or all-purpose flour for a lighter texture.
Applesauce can be used instead of oil to reduce fat content and keep pancakes moist.
Do not overmix the batter as this will make pancakes dense and tough.
Ensure the skillet is properly heated before adding batter to prevent sticking and ensure even cooking.
Store leftover pancakes wrapped in foil in the refrigerator for up to 2 days; reheat gently on a skillet or microwave.
Ube extract is optional but adds an extra punch of purple hue and flavor if you want it more pronounced.

Nutrition

Serving Size: 1 pancake
Calories: 129 kcal
Sugar: 2 g
Sodium: 199 mg
Fat: 3 g
Saturated Fat: 0.3 g
Unsaturated Fat: 3 g
Trans Fat: 0.01 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 0 mg