Ube Mochi Pancakes
Delicious and unique pancakes made with sweet rice flour and ube halaya, offering a chewy texture and vibrant purple color.
Ingredients
Pancake Ingredients
- 1 cup Sweet rice flour This is essential for the texture.
- 1/2 cup Ube halaya Do not use ube flavor extract.
- 1 cup Coconut milk Substitutions: Almond milk or whole milk can work.
- 2 large Eggs For a vegan option, use a flax egg.
- 2 tablespoons Sugar Coconut sugar can be used for a fancier option.
- 1 teaspoon Baking powder For a soft puff.
Instructions
Preparation
- In a bowl, whisk together the eggs and sugar until combined.
- Stir in the melted ube halaya and coconut milk until the mixture is bright pastel purple.
- Add the sweet rice flour last, sifting if desired for smoothness.
Cooking
- Preheat a nonstick pan over medium-low heat.
- Spoon batter onto the pan, waiting for little bubbles to form before flipping gently.
- Cook until golden brown on both sides.
Notes
Let the batter rest for 5-10 minutes before cooking for better texture. Use a light brush of oil to prevent greasiness.