Vegan Ube Pancakes
These vegan ube pancakes are a vibrant purple color. They are soft and fluffy with delicious ube flavor.
Servings: 25 small pancakes
Calories: 45kcal
Equipment
- Large non-stick skillet
- Large mixing bowl
Ingredients
- 2 cups non-dairy milk I use unsweetened soy milk.
- 2 tablespoon apple cider vinegar
- 2 cups all purpose flour
- ¼ sugar
- 2 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoon ube extract or more
- oil spray or oil optional
Instructions
- Mix the apple cider vinegar into the non-dairy milk and set aside. This will create a vegan buttermilk.
- In a large bowl, mix together the flour, sugar, baking powder and salt with a whisk.
- Mix in the milk/vinegar mixture and the ube extract. Do not overmix but make sure there aren't any big lumps of flour. Let the pancake batter sit for about 3 minutes while you heat up the pan over medium-high heat.
- Spray pan with non-stick oil spray or optionally you can heat a little vegetable oil. Pour batter into hot pan. When little bubbles form on top of the pancakes, flip them over. Place on a plate when fully cooked as you continue to make the rest of the pancakes.
- Serve with maple syrup and fresh fruit!
Notes
- Ube extract also contains dye so be careful when you are using it. My favorite brand is Butterfly which I find on Amazon.
- Ube extract sticks to measuring spoons. If you can't get most of it out, you might want to add a little more.
- Don't keep your pan too hot or the pancakes will brown instead of staying purple.
- Store leftover pancakes in and airtight container in the fridge for up to 4 days.
Nutrition
Calories: 45kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 204mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 40IU | Calcium: 82mg | Iron: 1mg