Ube (Purple Yam) Pancakes with Coconut Cream
Fluffy dairy-free, nut-free ube pancakes topped with coconut cream. A colorful and flavorful Filipino breakfast.
10m prep + 20m cook4 servings
Contains wheatDAIRY-freeNUTS-free
320 cal|4g protein|55g carbs|10g fat|1g fiber
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 2 tablespoons Sugar
- 1/2 cup Ube Halaya (Purple Yam Jam)
- 1 1/4 cups Coconut Milk
- 2 tablespoons Vegetable Oil
- 1/2 cup Coconut Cream
Instructions
- 1In a large bowl, whisk together flour, baking powder, salt, and sugar.
- 2In a separate bowl, mix together ube halaya, coconut milk, and vegetable oil.
- 3Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 4Heat a lightly oiled griddle or pan over medium heat.
- 5Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown.
- 6Serve hot, topped with coconut cream.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.