Ube Pancakes with Coconut Syrup

Ingredients

• 1.5 cups All-Purpose Gluten-Free Flour
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 2 tbsp Sugar
• 1 tsp Ube Extract
• 2 large Eggs
• 1.25 cups Coconut Milk
• 2 tbsp Melted Coconut Oil
• 1 can Coconut Milk
• 1/4 cup Sugar

Instructions

1. 1In a large bowl, whisk together the 1.5 cups All-Purpose Gluten-Free Flour, 2 tsp Baking Powder, 1/4 tsp Salt, and 2 tbsp Sugar until evenly combined.
2. 2In a separate medium bowl, whisk together the 2 large Eggs, 1.25 cups Coconut Milk, 2 tbsp Melted Coconut Oil, and 1 tsp Ube Extract until smooth.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Whisk gently until just combined, making sure not to overmix. A few small lumps are okay.
4. 4Heat a lightly oiled griddle or large frying pan over medium heat, about 350°F (175°C).
5. 5For each pancake, pour 1/4 cup of batter onto the hot griddle. Cook for 2-3 minutes on the first side, until bubbles appear on the surface and the edges look set.
6. 6Carefully flip each pancake and cook for another 2-3 minutes on the second side, until golden brown and cooked through. Transfer the cooked pancakes to a plate.
7. 7While the pancakes cook, prepare the syrup: In a small saucepan, combine the 1 can Coconut Milk and 1/4 cup Sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture slightly thickens, about 10 minutes. Do not boil.
8. 8Serve the warm Ube Pancakes immediately with the prepared coconut syrup.

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