With a vibrant purple hue and sweet, nutty vanilla notes, Ube Pancakes are a fantastic feature of any breakfast or brunch spread. Easily made gluten-free and dairy-free.
In a smaller mixing bowl, whisk together the buttermilk or sour milk, vanilla extract, eggs, melted coconut oil, and ube extract until combined.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, granulated sugar, and ube powder until combined.
Add the wet ingredients into the large bowl of the dry ingredients and whisk until combined and no streaks of flour remain.
Heat a large non-stick skillet or griddle over medium heat. Add 1-2 teaspoons of coconut oil to the pan and heat until melted, stirring the oil around the pan. Add the pancake batter to the skillet by ⅓ cup fulls. Cook for 1-2 minutes on each side, or golden brown and cooked through.
Remove the pancakes from the pan and repeat with the rest of the pancake batter.
Enjoy the pancakes hot with your desired pancake toppings.
Notes
How to make sour milk: add 4 teaspoons of vinegar to the bottom of a 2-cup measuring cup. Fill the cup to the 1 ⅔ lines with milk (dairy or plant milk works). Stir a few times and let the sour milk set for 5 minutes.
To make this recipe dairy-free: make sour milk with plant-based milk (almond, coconut, oat, etc.) in place of the buttermilk or dairy-based sour milk.
Keep the pancakes warm by placing them on a heat-safe plate or pan and keeping in an oven preheated to 225 degrees until serving (or up to 30 minutes).
To make this recipe gluten-free: substitute the same amount of 1-to-1 gluten-free flour for the all-purpose and whole wheat flour.