If your morning routine feels a little... beige, it’s time for a high-antioxidant intervention. Forget the artificial dyes and syrupy jams; we’re going straight to the source. These Ube Mochi Pancakes use pure purple yam powder to create a stack that’s as nutrient-dense as it is photogenic. They’re chewy, earthy, and have a natural sweetness that doesn’t need a sugar crash to follow.

Get the pan hot—we’re turning breakfast into a vibrant, chewy masterpiece.

Prep time: 10 mins | Cook time: 10 mins | Servings: 2-3

Ingredients

• • 1 cup Glutinous rice flour

  • ½ cup All-purpose flour

  • 2-3 tbsp Ube Superfood Powder (Adjust for color intensity)

  • 2 tbsp Sugar (or maple syrup)

  • 1 tsp Baking powder

  • 1 Egg

  • 1 cup Milk (Oat or Coconut milk complements the earthy ube flavor best)

  • 1 tbsp Melted butter or coconut oil

Instructions

1. Whisk the Vibe: In a bowl, combine the rice flour, all-purpose flour, baking powder, sugar, and your Ube Powder. Whisk until the flour is a uniform, pale lavender.

2. Activate the Purple: Add the egg, milk, and melted oil. As you stir, you’ll see the powder hydrate and the batter turn a deep, royal purple.

3. The Pan Test: Heat a non-stick pan over medium-low. Because this powder is 100% pure yam, it behaves beautifully under heat without the stickiness of a jam.

4. Flip: Pour ¼ cup rounds. Wait for the bubbles, then flip. The interior will stay a gorgeous violet while the outside gets a light golden-purple crust.