Ube (Purple Yam) Pancakes

Ingredients

• 1 1/2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 2 tablespoons Sugar
• 1/4 teaspoon Salt
• 1 1/4 cups Plant-Based Milk (Oat or Soy)
• 1 large Egg
• 2 tablespoons Avocado Oil
• 1 teaspoon Ube (Purple Yam) Extract
• 1 teaspoon Avocado Oil (for greasing)

Instructions

1. 1In a large bowl, add the 1 1/2 cups All-Purpose Flour, 2 teaspoons Baking Powder, 2 tablespoons Sugar, and 1/4 teaspoon Salt. Whisk these dry ingredients together until they are evenly mixed.
2. 2In a separate medium bowl, add the 1 1/4 cups Plant-Based Milk, 1 large Egg, 2 tablespoons Avocado Oil, and 1 teaspoon Ube Extract. Whisk these wet ingredients together until they are well combined.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a whisk or spatula until the batter is just combined. A few small lumps are okay; do not overmix, as this can make the pancakes tough.
4. 4Heat a non-stick griddle or frying pan over medium heat. You can test if it's ready by flicking a drop of water onto it; it should sizzle and evaporate quickly. Add the 1 teaspoon Avocado Oil to the hot pan and swirl to lightly coat the surface.
5. 5For each pancake, pour about 1/4 cup of batter onto the hot, oiled griddle. Make sure not to overcrowd the pan, leaving space between each pancake.
6. 6Cook the pancakes for 2-3 minutes on the first side. You will see small bubbles forming on the surface and the edges will start to look set. Carefully flip each pancake using a spatula.
7. 7Cook the pancakes for another 2-3 minutes on the second side, until they are golden brown and cooked through. They should feel slightly firm to the touch.
8. 8Remove the cooked pancakes from the griddle and serve them warm. They are delicious with dairy-free syrup or fresh fruit.

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