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Purple Pancake

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Purple Pancakes are a colorful and fluffy twist on the traditional breakfast favorite, made with ube or purple sweet potatoes for a naturally vibrant hue and mildly nutty sweetness.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 2 large eggs
  • 1 cup milk or coconut milk
  • 2 tbsp melted butter or oil
  • 1 cup mashed ube (purple yam) or purple sweet potato purée
  • 1 tsp vanilla extract

Instructions

  1. In a large bowl, whisk together flour, baking powder, salt, and sugar.
  2. In another bowl, combine eggs, milk, melted butter, vanilla extract, and mashed ube until smooth.
  3. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
  5. Pour 1/4 cup of batter for each pancake and cook until bubbles form on top, then flip and cook until golden brown.
  6. Serve warm with maple syrup, fresh fruit, or whipped cream.

Notes

  • Do not overmix the batter to keep pancakes fluffy.
  • Add a teaspoon of ube extract for a stronger flavor and color.
  • Make it gluten-free by using a gluten-free flour blend.
  • Use coconut milk and oil for a dairy-free option.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/purple-pancake/