I have started watching what goes into my food, so I've begun making my food from scratch.
Ube, or purple yam, is a very popular ingredient for desserts in a number of Asian countries. Nowadays, its popularity is increasing in Western countries, as well. You will find it in doughnuts, shaved ice desserts and cakes.
Here is my recipe for ube pancakes. You can buy a ready-made ube pancake mix from the grocery store, but most if not all mixes contain artificial coloring. This is because without the artificial coloring the pancakes come out lavender instead of bright purple—which is what foodies seem to prefer. But since I watch what goes into my food, I would rather omit anything artificial from my food. Lavender pancakes are good enough for me! However, if you really want to make your cake, bread or pancakes a deeper shade of purple, I would recommend using natural coloring from beets.
For this recipe, I used the bottled mashed ube for ease and to save time. The bottled ube I use is sweetened, which is why I omitted sugar in this recipe. But if you have a sweet tooth, you can add up to one tablespoon of sugar.
- 1/2 cup brown rice flour
- 1 teaspoon baking powder
- 1 tablespoon ground flax seeds
- 1/8 teaspoon sea salt
- 1/2 cup rice or almond milk
- 1 medium-sized egg
- 1 tablespoon extra virgin olive or avocado oil
- 1/4 cup sweetened mashed ube
- Mix all of the dry ingredients together and set aside.
- In another container, mix all of the wet ingredients together. Add the mashed ube and thin it out.
- Mix wet and dry ingredients together.
- Scoop 1/4 cup batter onto hot griddle and cook until done.
- Garnish with bananas and walnuts. Enjoy!