Purple Oat Pancakes (Ube Oat Pancakes)
Soft, mildly sweet oat pancakes with purple yam purée, oat flour, and eggs. It's a special weekend breakfast that is also light, and it keeps you full until noon.
Ingredients
- 100 g oat flour or finely ground rolled oats
- 2 eggs
- 120 g ube purée cooked, mashed purple yam
- 120–150 ml plant milk or milk
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1 pinch salt
- 1 tsp coconut oil for greasing the pan
- 150 g Greek yogurt
- 1 handful fresh fruit
Instructions
- First, mix the oat flour, baking powder, and the pinch of salt in a bowl.
- Then, in another bowl, whisk the eggs, the ube purée, the vanilla extract, and 120 ml of plant milk until smooth.
- Pour the wet ingredients into the dry ones, and also stir until there are no lumps. If it's too thick, then add a little more plant milk.
- Next, let the batter rest for 10 minutes so the oat flour can soak up the liquid.
- Meanwhile, lightly grease a nonstick pan with coconut oil, and heat it over low to medium heat.
- Spoon the batter into the pan, and cook each side for 2–3 minutes until the top gets bubbly. Work over low heat, though, so the purple color stays.
- Finally, serve them with Greek yogurt and fresh fruit.
Notes
In a nonstick pan, you can also make them with almost no oil.
Instead of whipped cream and chocolate spread, Greek yogurt adds protein, so they keep you full longer.
The cooked pancakes keep in the fridge for 2 days, and then you can reheat them in a dry pan in a few seconds.
