A Gluten-Free Purple Yam Pancake Delight
If you love pancakes and are on the lookout for a unique, gluten-free twist to your breakfast routine, these Ube Mochi Pancakes are a must-try. Inspired by Trader Joe’s popular ube mochi pancake mix, this recipe takes the vibrant, naturally sweet flavor of ube (purple yam) and combines it with the chewy, delightful texture of mochi. The result is a beautiful and delicious pancake that is sure to become a favorite in your household.
The Charm of Ube
Ube, or purple yam, is a root vegetable native to the Philippines, where it’s a beloved ingredient in many desserts and snacks. Known for its striking purple hue and naturally sweet flavor, ube has gained international recognition for its versatility and unique taste. Whether it’s in ice cream, pastries, or savory dishes, ube adds a distinct flavor and color that’s hard to resist.
In this recipe, ube takes center stage, infusing these pancakes with its rich, earthy sweetness. The pancakes' vibrant purple color isn’t just eye-catching—it’s a testament to the natural beauty of ube. If you’ve never cooked with ube before, this recipe is an excellent way to star
Recipe video:
Why Mochi?
Mochi, a popular Japanese rice cake made from glutinous rice flour (often called mochiko), is loved for its soft, chewy texture. It’s a staple in many Asian desserts and has recently found its way into Western kitchens, adding a delightful texture to various dishes. Combining ube and mochi creates a pancake that’s not only flavorful but also offers a unique texture that’s different from your typical fluffy pancakes.
These Ube Mochi Pancakes are a delightful marriage of flavors and textures. The chewiness of mochi complements the softness of the pancakes, making each bite a delicious experience. Plus, they’re gluten-free, making them a great option for those with gluten sensitivities or anyone looking to try something different.
Ingredients:
To make these Ube Mochi Pancakes, you’ll need the following ingredients:
- 2 pcs. eggs
- 1/3 cup light brown sugar
- 3/4 cup coconut milk
- 1/4 cup whole milk
- 1 tsp. salt
- 1 tsp. vanilla extract
- 1 tsp. ube extract (optional, for a more intense ube flavor)
- 1/4 cup unsalted butter, melted
- 1 1/2 cups ube, boiled and grated
- 1 1/2 cups mochiko flour (glutinous rice flour)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
These ingredients work together to create a pancake that’s full of flavor, with just the right amount of sweetness and a hint of vanilla. The ube extract is optional, but it’s recommended if you want a more pronounced ube flavor and an even more vibrant purple color.
Instructions on how to make Ube Mochi Pancake:
Prepare the Ube: Start by boiling the ube until it’s soft and tender. Once boiled, peel and grate the ube. You’ll need about 1 1/2 cups of grated ube for this recipe. Set it aside to cool slightly.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs and light brown sugar until the mixture is smooth and slightly frothy. Add the coconut milk, whole milk, salt, vanilla extract, and ube extract (if using), and continue to whisk until everything is well combined.
Add the Ube and Butter: Stir in the grated ube and melted butter. The butter adds richness to the pancakes, while the ube infuses the batter with its signature flavor and color.
Incorporate the Dry Ingredients: In a separate bowl, sift together the mochiko flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in tough pancakes. The batter will be thicker than your typical pancake batter, thanks to the mochiko flour, but this is what gives the pancakes their unique texture.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, or until bubbles start to form on the surface. Flip the pancake and cook for another 2-3 minutes, or until the pancake is cooked through and golden brown on both sides.
Serve and Enjoy: Serve your Ube Mochi Pancakes warm, with your favorite toppings. These pancakes are delicious on their own, but you can also top them with a dollop of whipped cream, a drizzle of maple syrup, or even more grated ube for an extra pop of flavor.
A Versatile and Fun Recipe
One of the best things about this Ube Mochi Pancake recipe is its versatility. While it makes for a fantastic breakfast or brunch option, you can also enjoy these pancakes as a dessert. Pair them with a scoop of ube ice cream or a drizzle of condensed milk for a sweet treat that’s sure to impress.
If you’re feeling adventurous, you can also experiment with the recipe by adding different flavors or mix-ins. Try adding shredded coconut, chopped nuts, or even chocolate chips to the batter for a fun twist. The possibilities are endless, and the result is always delicious.
Bringing the Flavors of the Philippines to Your Table
These Ube Mochi Pancakes are not just a delightful treat—they’re also a celebration of Filipino flavors and ingredients. Ube has been a staple in Filipino cuisine for generations, and it’s exciting to see it being embraced by people all over the world.
By making these pancakes, you’re not only enjoying a delicious meal but also sharing a piece of Filipino culture with your family and friends. Whether you’re serving them for breakfast, brunch, or dessert, these pancakes are sure to be a hit.
So, the next time you’re in the mood for pancakes, give this Ube Mochi Pancake recipe a try. With its vibrant color, unique texture, and delicious flavor, it’s a dish that’s sure to leave a lasting impression. Happy cooking!
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