Ube (Purple Yam) Pancakes with Coconut Syrup
Fluffy purple yam pancakes with a rich flavor, topped with coconut syrup. Completely free of eggs and dairy, making it perfect for breakfast.
10m prep + 15m cook4 servings
Contains wheatDAIRY-freeEGG-free
300 cal|4g protein|50g carbs|10g fat|2g fiber
Ingredients
- 1.5 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 2 tablespoons Sugar
- 0.5 teaspoon Salt
- 0.5 cup Ube Halaya (Purple Yam Jam)
- 1.25 cups Plant-Based Milk
- 2 tablespoons Melted Coconut Oil
- 0.5 cup Coconut Syrup
Instructions
- 1In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- 2In a separate bowl, combine ube halaya, plant-based milk, and melted coconut oil.
- 3Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 4Heat a lightly oiled griddle or frying pan over medium heat.
- 5Pour 1/4 cup of batter onto the griddle for each pancake.
- 6Cook for 2-3 minutes per side, or until golden brown.
- 7Serve hot, topped with coconut syrup.
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.
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