Ingredients
Scale
- 1 cup mochiko (sweet rice flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp sugar
- 1 large egg
- 1/2 cup ube halaya (or 1 tsp ube extract + 2 tbsp sugar)
- 3/4 cup coconut milk (full-fat preferred)
- 1 tbsp melted unsalted butter (or coconut oil)
- 1 tsp vanilla extract (optional)
Instructions
- Mix dry ingredients: In a bowl, combine mochiko, baking powder, salt, and sugar. Stir well.
- Whisk wet ingredients: In a separate bowl, beat the egg, then mix in ube halaya or extract, coconut milk, melted butter, and vanilla.
- Combine: Slowly add the wet mixture to the dry ingredients. Stir until smooth and thick. Let rest 5–10 minutes.
- Cook pancakes: Heat a non-stick skillet over medium-low heat. Lightly grease. Pour 1/4 cup of batter per pancake. Cook until bubbles form and edges are firm (about 2–3 minutes). Flip and cook 1–2 minutes more.
- Serve: Plate warm with toppings like fresh fruit, coconut flakes, or maple syrup.
Notes
- For a richer purple color, combine ube halaya with a few drops of ube extract.
- Batter should be thick—add more coconut milk if too dense.
- Use non-stick pans or griddles for best results.
- These pancakes freeze well for future meals!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes per serving
- Calories: 210
- Sugar: 7g
- Sodium: 135mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
Keywords: ube pancake recipe, gluten-free brunch, mochi pancakes, purple yam pancakes, tropical breakfast, Filipino fusion, chewy pancakes