Ube Pancake Coins

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!

This post is sponsored by Eggland’s Best Cage Free White Eggs for their theme of “Fueling Success with Eggland’s Best.”

As the back-to-school season approaches, every parent’s priority is to ensure their little ones start their day with a nutritious and delightful breakfast. Look no further! We are thrilled to present our mouthwatering Ube Pancake Coins – a fusion of fun and flavor that will put a smile on your kids’ faces and make their mornings unforgettable.

Ube, the star of this recipe, brings a unique and captivating purple hue to these pancakes, making them a visual delight for kids of all ages. But these pancakes are more than just looks! With their subtly sweet and nutty flavor, they introduce young palates to new and exciting tastes, all while maintaining the comforting essence of traditional pancakes. You’ll also may want to try my Ube Pop Tarts for your kids too.

Crafted with love and wholesome ingredients, our Ube Pancake Coins feature a delightful blend of pancake mix, rich ube extract, velvety ube halaya, creamy organic coconut palm sugar, nourishing full-fat unsweetened coconut milk, and cage-free eggs. These elements combine to create a balanced and nutritious breakfast option that will fuel your kids’ energy and creativity throughout the school day.

But the excitement doesn’t end there! We’ve added a special surprise – a luscious layer of ube halaya spread in the middle of each pancake coin. With every bite, your little ones will discover an extra burst of flavor and indulgence, making these pancakes a delightful treat that they’ll look forward to every morning.

Now, let’s get cooking and make breakfast!

INGREDIENTS BREAKDOWN

This Ube Pancake Coins recipe should make approximately 30 to 40 coin-sized pancakes, depending on the size of each pancake. The actual yield may vary slightly based on the exact measurements and the size of the pancakes you make. If you prefer smaller pancakes, you may end up with more coins, while larger pancakes will yield fewer coins.

• PANCAKE MIX – Store-bought or homemade

• UBE EXTRACT – Available at Asian grocery stores or my storefront.

• UBE HALAYA – Purple yam jam and available at the Asian grocery stores or my storefront.

• MELTED BUTTER – I prefer unsalted to keep the sodium down but you can use salted.

• ORGANIC COCONUT PALM SUGAR – Or you can use brown sugar.

• UNSWEETENED COCONUT MILK – I used the canned full fat milk

• CAGE FREE EGGS – I used my favorite Eggland’s Best Cage Free Eggs. EB eggs have 6x more vitamin D and over double the vitamin b12 compared to ordinary eggs.

WHY I USED EGGLAND’S BEST

Eggland’s Best (EB) is the #1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5, and riboflavin. Their eggs has 10 times more vitamin E, and 25% less saturated fat than ordinary eggs.

Eggland’s Best eggs stay fresher longer than ordinary eggs according to Independent testing. The distinctive “EB” stamp on the shell assures consumers and food service customers that EB eggs meet the highest production and safety standards.

Eggland’s Best’s hens are fed a strictly controlled, proprietary, high-quality all-vegetarian diet, which results in a better-tasting, more nutritious egg that stays fresher longer.

I’ve used their eggs many times and have used it on my delicious Longanisa & Fried Egg Sandwich for breakfast.

HOW TO MAKE UBE PANCAKE COINS

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 with a dollop of ube halaya in between 2 pancakes, a drizzle of maple syrup, or fresh fruits for an extra burst of flavor.

DIET TRENDSETTERS SUBSTITUTIONS

VEGAN – Replace butter with vegan butter and use unsweetened apple sauce as an egg substitute.

GLUTEN FREE – Replace pancake mix with gluten free pancake mix. Check the label to ensure it’s certified gluten-free

STORAGE

To keep these Ube Pancake Coins fresh and ready for busy school mornings, it’s essential to store them properly.

Refrigeration:  Allow the pancakes to cool completely to room temperature before storing them. Place them in an airtight container or a resealable plastic bag with parchment paper between the layers to prevent sticking. You can store the pancakes in the refrigerator for up to 3 to 4 days.

Freezing: For longer storage, you can freeze the Ube Pancake Coins. After they have cooled completely, arrange them in a single layer on a baking sheet and place the sheet in the freezer until the pancakes are frozen solid. Transfer the frozen pancakes to a ziplock freezer bag or an airtight container, and they can be stored in the freezer for up to 2 to 3 months.

REHEAT

Microwave: Place a few pancakes on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for about 20-30 seconds per pancake until they are warmed through.

Oven: Preheat your oven to 350°F (175°C). Arrange the pancakes in a single layer on a baking sheet and cover them with aluminum foil. Warm the pancakes in the oven for about 8-10 minutes, or until they are heated to your desired temperature.

Toaster Oven: The toaster oven is an excellent option for reheating small batches of pancakes. Simply place the pancakes directly on the toaster oven rack and warm them for a few minutes until they are heated through.

No matter which method you choose, make sure to monitor the reheating process to prevent the pancakes from becoming overly dry or overcooked. Once reheated, serve the Ube Pancake Coins with your favorite toppings, such as additional ube halaya, fresh fruits, or a drizzle of maple syrup, and let your kids savor this delightful back-to-school breakfast treat!

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These Ube Pancake Coins are a delightful treat that your kids will adore during their back-to-school season. Enjoy the smiles on your children’s faces as they dig into these colorful and scrumptious pancakes!

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