We’re sharing a new take on a classic: fluffy ube pancakes!
Made with ube extract, ube is a type of root native to the Philippines and has a distinct purple color. Ube’s flavor profile is a nutty vanilla taste that matches well with lots of desserts. It’s used in a lot of different Filipino dishes, and today we’re infusing it into a breakfast staple.
Alongside it, we’ll be making a coconut almond glaze to top off the pancakes with as well!
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Ube Pancake Batter:
All-purpose flour (290g)
Granulated sugar (100g) (125g if you eat it without glaze)
Baking powder (20g)
Baking soda (1g)
Coconut Milk (450ml + some extra in case batter thickens too much)
Vegan butter, melted (60g)
Unsweetened applesauce (70ml)
Ube extract/flavoring (2 tsp)
Coconut Almond Glaze:
Powdered sugar (120g)
Coconut milk (60ml)
Almond extract (½ tsp)
Optional Toppings: Coconut flakes, blueberries
1. In a small bowl, melt vegan butter in a microwave for 10 second intervals until melted (around 30 seconds). Set aside to cool.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In a separate medium bowl, add coconut milk, vegan butter, and ube extract. Whisk well.
4. Add applesauce to coconut milk mixture. Lightly whisk until combined.
5. Create a small well in flour mixture and pour coconut milk mixture into the well.
6. Fold wet and dry ingredients together until there are no more dry flour spots. Some lumps are okay. 7. Batter should be thick, but easily pourable.
8. Let the batter rest for 15 minutes.
1. Sift powdered sugar into a medium bowl.
2. Add coconut milk 1 tbsp at a time to powdered sugar. Mix well after every tablespoon.
3. Add almond extract to the mixture and mix well until you reach a smooth consistency.
1. Preheat a nonstick pan on medium heat, then lower it to a medium low heat.
2. Use cooking spray or vegan butter to lightly grease the pan.
3. Make sure the pan is fully heated. Use a ladle to pour ¼ – ½ cup of batter onto the pan. Batter should sizzle lightly right away.
4. Cook on one side until bubbles form on edges and in the center of the pancake surface (3 – 4 minutes).
5. Once bubbles on the pancake surface start to pop, carefully flip the pancake. If the pancake feels too fragile to flip, leave it to cook for an additional minute.
6. Cook the other size for 1-2 minutes.
7. Place pancakes on a plate. Lightly drizzle the pancakes with the coconut almond glaze (or dip the pancakes into the glaze). Top with blueberries and coconut flakes if desired.
Original of the video here