Description
Vibrant and fluffy Ube Pancakes made with real ube halaya (purple yam puree) and plant-based ingredients. These pancakes are perfect for a colorful and delicious vegan brunch, topped with maple syrup, vegan whipped cream, and powdered sugar.
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 and Serving
- Vegan butter or oil for frying
- Vegan whipped cream
- Powdered sugar
- Additional ube halaya
- Maple syrup
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Prepare Wet Mixture: In a separate bowl, whisk ube halaya, unsweetened plant-based milk, canola oil (or preferred substitute), maple syrup, ube extract, and vanilla extract until smooth and free of lumps.
- Combine Ingredients: Pour the wet mixture into the dry ingredients and whisk gently just until the batter is evenly mixed with no visible dry flour. Avoid overmixing to keep pancakes tender.
- Preheat Skillet: Heat a nonstick or cast iron skillet or griddle over medium heat. After about 2 minutes, when the oil or vegan butter is hot, it’s ready for cooking.
- Cook Pancakes: Ladle ¼ cup (60 mL) of batter per pancake into the skillet, spacing the pancakes evenly. Cook over medium heat for 2 to 3 minutes, until bubbles form on the surface and edges look set.
- Flip Pancakes: Carefully flip the pancakes and cook for an additional 2 minutes on the other side until golden brown and cooked through.
- Keep Warm: Transfer cooked pancakes to a plate and keep warm while repeating the cooking process with the remaining batter, adding more oil or vegan butter as needed.
- Serve: Serve the pancakes hot topped with maple syrup, vegan whipped cream, a dusting of powdered sugar, and extra ube halaya if desired.
Notes
- These ube pancakes are fluffy, vibrant, and unapologetically purple—stackable breakfast glory made with real ube halaya.
- They come together quickly using pantry staples and flip easily for a seamless brunch experience.
- Use applesauce instead of oil for a lower-fat option.
- Adjust the ube extract for a stronger purple yam flavor if preferred.
- Serve with your favorite vegan toppings for extra indulgence.
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
