modified eats

This ube mochi pancake mix from Trader Joe’s is gluten-free and can be made vegan! These pancakes are my one of my go-to breakfasts on slow Sunday mornings. They’re delightfully light, perfectly crunchy on the outside and chewy on the inside. The ube flavor is subtly sweet.

The batter is really easy to put together and will only take a few minutes. I’ll typically make a batch of four pancakes. All you need is 3/4 cup of the mix, 1/3 cup of water, and 1 tablespoon of oil. (I like using olive oil, but any type of vegetable oil will do.)

The magical thing about this mix is that straight out of the box, it’s completely white, but when mixed with water, it’ll turn into a mystical purple color. Fun fact: the purple hue is completely natural and comes from red cabbage and radish juice.

I’ve always made these without eggs; to compensate for the lack of fluid from the egg, I add 2-3 tablespoons of water. You’ll want your batter to be smooth and slightly runny.

To make pancakes, you’ll oil a frying pan or griddle and pour the batter into the shape of a small circle. Once bubbles start forming, you’ll flip the pancake over.

Once the pancakes are done, the exterior will become crispy and brown.

Here’s the final product! I’ve added the Trader Joe’s Whipt Plant Based Dairy Free Whipped Coconut on top. I’ve found that the ube pairs well with the coconut in the whipped cream.