TRADER JOE'S UBE MOCHI PANCAKES | Sally Funakoshi

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: regular flour

Almond flour is lower in carbs and gluten-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

syrup

🥗Healthier: honey

💰Cheaper: sugar

Honey is a natural sweetener.

In honor of National Pancake Day, I am making Trader Joe's Ube Mochi Pancakes for breakfast.

Prepare the ube (purple yam) by steaming or boiling until soft, then mash until smooth.

In a bowl, combine glutinous rice flour, all-purpose flour, baking powder, and salt.

In another bowl, whisk together eggs, milk, melted butter, vanilla extract, and mashed ube until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Heat a non-stick skillet over medium heat and lightly grease it with butter.

Pour a ladleful of batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancake and cook until golden brown on the other side, about 2-3 minutes more.

Repeat with the remaining batter, adjusting heat as necessary to prevent burning.

Serve warm topped with coconut cream and fresh mango slices, drizzled with syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens