Ube Pancake Coins

Prep Time: 10 min.
Cook Time: 20 min.
Yield: 30

Recipe by: Janie | Naughty Kitchen

Are you looking for a delightful and colorful treat to kickstart your kids' school days? These Ube Pancake Coins are not only visually appealing but also incredibly tasty and easy to make. Enjoy these delicious Ube Pancake Coins with a sweet surprise of ube halaya in the middle!

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Ingredients

1 cup pancake mix (store-bought or homemade)

1 tsp ube extract

2 tbsp ube halaya (purple yam jam)

2 tbsp butter, melted

2 tbsp organic coconut palm sugar (adjust to your sweetness preference)

¾ cup full-fat unsweetened coconut milk

2 Eggland's Best Cage-Free Large Eggs

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Preparation

In a large mixing bowl, combine the pancake mix, ube extract, ube halaya, melted butter, and organic coconut palm sugar. Mix until well combined.
In a separate bowl, whisk together the full-fat unsweetened coconut milk and eggs until they are thoroughly blended.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until you have a smooth pancake batter with no large lumps. Be careful not to overmix; a few small lumps are okay.
Heat a non-stick pan or griddle over medium heat. Lightly grease it with butter or cooking spray.
Using a spoon or a cookie scoop, drop small portions of batter onto the pan to form coin-sized pancakes. Cook for about 2-3 minutes on one side or until bubbles start to form on the surface.
Carefully flip the pancake coins and cook for another 1-2 minutes until they are golden brown and cooked through.
Once the pancake coins are ready, transfer them to a plate and let them cool slightly. You can also keep them warm in a low-temperature oven until all batches are cooked.
Serve the Ube Pancake Coins a dollop of ube halaya in between, with a drizzle of maple syrup, or fresh fruits for an extra burst of flavor.

Nutrition

Information per Serving
Calories	250
Fat	14g
Saturated Fat	9g
Cholesterol	65mg
Sodium	270mg
Carbohydrates	27g
Dietary Fiber	1g
Protein	4g