Ube / Taro Mochi pancake - 芋頭糯米美式松餅

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Ube / Taro Pancake with blueberry compote and maple syrup

Prep time: 10 minutes
Cook time: ~20 minutes
Serves: 3-4 servings
Ingredients:

Dry ingredients:

• 3/4 cup Bob’s Red Mill Gluten-free 1-to-1 Flour (or other 1:1 GF Flour)

• 1/2 cup glutinous rice flour

• 1 tsp baking powder

• 1 tsp baking soda

Wet ingredients:

• 1 tbsp melted coconut oil

• 1 large egg

• 4 tsp ube Powder

• 1 cup of light coconut milk

• 2 tbsp of maple syrup

Other ingredients:

• Coconut oil / avocado oil for cooking

• Maple syrup for serving

• (Optional) Fruit compote for serving

Cooking Tools:

• Cooking pan

• Mixing bowl

Directions :

1. Mix the dry ingredients and wet ingredients separately, then together.

2. Grease the pan with coconut / avocado oil. Heat the pan for a few minutes until hot.

3. Ladle the pancakes on to the pan, and turn the heat down medium low. Flip after one side is golden brown, about 2-4 minutes (when the bubbles on top stop coming up and popping).

4. Serve with maple syrup and/or fruit compote.

Cooking Tip:

• Make sure you use fresh baking powder and soda for the recipe for fluffy pancakes.

• For a boost of nutrition - make a simple fruit compote and use that to add sweetness to the pancake in place of maple syrup.