Ube Pancakes (also known as purple yam pancakes) made with whole grain oats instead of flour. Packed with quality nutrients, this easy recipe quenches the craving for pancakes with added health benefits to boot!
Ube (purple yams) have taken the limelight in recent years due to popular treats like ube mochi, ube ice cream, and ubi boba tea.
A sweet potato pancake lover to the max, I’ve been whipping up batches of pancakes using mashed ube for years! The end result? Soft, silky, dense pancakes with a naturally sweet flavor and some added health benefits on account of the wholesome ingredients.
Ube are high in antioxidants including anthocyanins, which lower inflammation and protect against oxidative stress. They are also full of fiber, potassium, Vitamin C, and iron, making them a phenomenal nutrient-dense source of carbohydrates.
Do these ube pancakes have the same texture as regular pancakes? No. They are moist, dense, and don’t have the same airy fluffy texture as traditional pancakes. They are filling and satisfying, and I find myself craving them each and every week!
Let’s discuss the simple ingredients for this ube pancakes recipe!
Ingredients for Oatmeal Ube Pancakes:
Ube (Purple Yam): Pick up a purple yam, also known as ube, from your grocery store. While ube and purple sweet potatoes are often confused, the two are different plants. Nevertheless, both work in this easy pancake recipe as they are very similar in taste, texture, and density.
Quick Oats: Taking the place of regular flour, I like using quick oats or rolled oats for a slow burning carbohydrate source.
For gluten-free pancakes, use certified gluten-free oats. I use gluten-free sprouted oats.
Eggs: Because both oats and yams are dense, we need some extra eggs for a fluffy consistency.
Milk of Choice: Pick your favorite kind of milk. I stick with a non-dairy milk like oat milk, coconut milk, or almond milk.
Ground Cinnamon: Cinnamon adds a warm spice and a slightly sweet flavor. I don’t recommend skipping it unless you don’t like cinnamon.
Pure Maple Syrup: Contributes a little sweetness so that the pancakes taste great on their own.
Pure Vanilla Extract: Adds lovely warm flavor to tantalize the taste buds.
Baking Powder: The leavening agent that helps the pancake batter rise to a fluffy texture.
Sea Salt: A big flavor enhancer, salt makes the pancakes taste sweeter and brings out the flavors in all of the ingredients.
Recipe Customizations:
- Turn them into protein pancakes by substituting ¼ cup of the oats for protein powder and swapping one of the eggs for ⅓ cup of egg whites. You can also use more egg whites in place of some of the milk for higher protein content.
- Toss in some chocolate chips for a real treat!
- Use 1 cup of gluten-free all-purpose flour in place of the oats.
How to Make Ube Pancakes:
Cook the ube using your preferred method. I microwave them for the fastest result. To do so, poke the yam with a fork several times and wrap it in a wet paper towel. Place it on a plate and microwave for 5 minutes per side, or until the ube is very tender.
Allow it to cool to room temperature. To speed up this process, refrigerate the ube after cooking it, or make it up to 4 days in advance.
Transfer the oats, ground cinnamon, baking powder, and sea salt (the dry ingredients) to a high-speed blender and blend on a low speed until a flour forms (about 60 seconds).
Add the remaining ingredients to the blender (including the mashed ube) and blend until a smooth batter forms.
Heat a large nonstick pan over medium heat and spray with cooking oil. Measure out ⅓ cup of pancake batter using a 1/3 measuring cup and pour it onto the hot skillet. Allow the pancake to cook until the sides firm up, about 2-3 minutes.
Flip and cook another 2-3 minutes, or until the pancake is cooked through. Repeat for the remaining batter. If the pancakes are raw in the center and need more cooking time, cook on medium-low heat, flipping every 1-2 minutes, until cooked through. I use a 12-inch skillet and cook three pancakes at a time, but a pancake griddle works great too.
Serve ube pancakes with your choice of toppings, and enjoy! I go with butter, chopped pecans and a drizzle of honey or pure maple syrup. Fresh fruit like blueberries are great for serving too.
Store leftovers in an airtight container or a zip lock bag in the refrigerator for up to 5 days. Freeze for up to 3 months.
The next time you’re craving pancakes, whip up this wholesome recipe! I love making a big batch to enjoy throughout the week as part of our meal prep.
If you enjoy healthy pancake and waffle recipes, also try out these gems.
More Waffle & Pancake Recipes:
- Sweet Potato Protein Waffles
- Protein Apple Pancakes
- Almond Flour Blueberry Pancakes
- Chocolate Chip Sourdough Waffles
- Cottage Cheese Pancakes
- Sweet Potato Protein Pancakes
Purple pancakes for breakfast!
Ube Pancakes Recipe
Equipment
Ingredients
- 1 ¼ cups quick oats or rolled oats
- 1 Tbsp ground cinnamon
- 1 tsp baking powder
- ½ tsp sea salt
- ¾ cup mashed purple yam (ube) 1 medium ube, cooked and mashed
- 3 large eggs
- 1 cup milk of choice
- 2 tsp pure vanilla extract
- 2 Tbsp pure maple syrup optional
Instructions
- Cook the ube using your preferred method. I microwave them for the fastest result. To do so, poke the yam with a fork several times and wrap it in a wet paper towel. Place it on a plate and microwave for 5 minutes per side, or until the ube is very tender. Allow it to cool to room temperature. To speed up this process, refrigerate the ube after cooking it, or make it up to 4 days in advance.
- Transfer the oats, ground cinnamon, baking powder, and sea salt (the dry ingredients) to a high-speed blender and blend on a low speed until a flour forms (about 60 seconds).
- Add the remaining ingredients to the blender (including the mashed ube) and blend until a smooth batter forms.
- Heat a large nonstick pan over medium heat and spray with cooking oil. Measure out ⅓ cup of pancake batter using a 1/3 measuring cup and pour it onto the hot skillet. Allow the pancake to cook until the sides firm up, about 2-3 minutes. Flip and cook another 2-3 minutes, or until the pancake is cooked through. Repeat for the remaining batter. If the pancakes are raw in the center and need more cooking time, cook on medium-low heat, flipping every 1-2 minutes, until cooked through. I use a 12-inch skillet and cook three pancakes at a time, but a pancake griddle works great too.
- Serve ube pancakes with your choice of toppings, and enjoy!
Nutrition
Frequently Asked Questions:
What do ube pancakes taste like?
Denser, sweeter versions of a typical pancake! They have a unique flavor and a chewy texture.
Can I use pancake mix instead of oats?
Yes! Simply replace the oats with your favorite pancake mix.
Can I use this recipe to make ube waffles?
I haven’t tested the recipe as waffles yet. If you try it, I suggest replacing 1/4 cup of the milk with 1/4 cup of oil such as avocado oil, melted coconut oil, or butter.
