Ube Pancakes with Coconut Syrup

Ingredients

• 1.5 cups All-Purpose Flour
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 2 tbsp Sugar
• 1/2 cup Cooked Ube (purple yam, mashed)
• 1 cup Coconut Milk
• 1 large Egg
• 1 tsp Vanilla Extract
• 1 tbsp Coconut Oil (for greasing)
• 1 can (13.5 oz) Coconut Milk
• 1/4 cup Sugar

Instructions

1. 1In a large bowl, whisk together the 1.5 cups All-Purpose Flour, 2 tsp Baking Powder, 1/4 tsp Salt, and 2 tbsp Sugar until well combined.
2. 2In a separate medium bowl, combine the 1/2 cup Cooked Ube (purple yam, mashed), 1 cup Coconut Milk, 1 large Egg, and 1 tsp Vanilla Extract. Stir these wet ingredients together until they are smooth and fully incorporated.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Stir gently with a whisk or spoon until just combined. A few small lumps are okay; do not overmix the batter.
4. 4Heat a lightly oiled griddle or frying pan over medium heat, about 350°F (175°C).
5. 5For each pancake, pour about 1/4 cup of the ube batter onto the hot griddle. Cook for 2-3 minutes on the first side, until bubbles start to form on the surface and the edges look set. Carefully flip the pancake and cook for another 2-3 minutes on the second side, until golden brown and cooked through.
6. 6While the pancakes are cooking, prepare the coconut syrup. In a small saucepan, combine the remaining 1 can (13.5 oz) Coconut Milk and the 1/4 cup Sugar. Place the saucepan over medium heat and stir constantly until the sugar has completely dissolved into the coconut milk.
7. 7Continue to simmer the coconut milk and sugar mixture for 5 minutes, stirring occasionally, until it has slightly thickened. Remove from heat.
8. 8Serve the warm ube pancakes immediately, drizzled with the prepared coconut syrup.

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