Ube Mochi Pancakes
These ube mochi pancakes are perfect for a purplicious Sunday brunch! Filled with mochi flour, ube, and coconut milk, they're chewy, slightly sweet, and gluten free!
Servings: 8 pancakes
Calories: 287kcal
Ingredients
- ¼ cup light brown sugar
- 2 tbsp unsalted butter melted
- 2 eggs
- 1 ½ cup coconut milk full fat
- 1 tsp vanilla extract
- ½ tsp ube extract
- ¼ cup ube halaya
- ¼ tsp salt
- 1 ¾ cup sweet rice flour
- 2 tsp baking powder
Instructions
- Combine all the ingredients into a large bowl. Whisk together until a uniform, thick purple batter forms.
- Heat a little bit of butter over medium low heat. Make sure to use a nonstick pan.
- Use a ⅓ cup measuring spoon or a soup ladle to spoon the batter into the center of the pan. Move in a circular motion to get that perfect circular pancake.
- Cook the pancake for 1-2 minutes until small bubbles start to appear. Flip the pancake, and cook for another 1-2 minutes.
- Transfer the pancake onto a plate. Repeat this process until the batter is used up. You should get about 8 pancakes.
- Top the pancakes with fresh fruit and a drizzle of maple syrup.
Notes
The key to the purple color is Butterfly Ube Extract. I've only used this ube extract for my ube desserts, and I only have to use a little bit to get a vibrant purple color. If you're using other ube extracts, I would double the amount you use.
Nutrition
Serving: 1pancake | Calories: 287kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 203mg | Potassium: 185mg | Fiber: 1g | Sugar: 7g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg