Start by cooking the ube. You can take your favorite approach, but I suggest microwaving for a quick result. Simply poke the yam with a fork a few times, wrap it in a wet paper towel, and microwave it for 5 minutes on each side until tender. Allow it to cool before handling.
Once the ube has cooled, transfer it to a bowl and mash it until smooth. This will be the star ingredient that adds flavor and color to your pancakes.
In a high-speed blender, combine the oats, ground cinnamon, baking powder, and sea salt. Blend on low until a flour-like consistency forms. This should take about 60 seconds.
Add the mashed ube, eggs, milk, and vanilla extract to the blender. Blend everything together until you have a smooth batter. If it’s too thick, you can add a bit more milk to loosen it up.
Heat a large nonstick skillet over medium heat and lightly spray it with cooking oil to prevent sticking. You'll want a nice, hot surface for your pancakes.
Using a ⅓ measuring cup, pour the batter onto the skillet. Allow the pancakes to cook for about 2 to 3 minutes or until you start seeing bubbles forming around the edges.
When the edges look set, flip the pancake over carefully using a spatula. Cook for another 2 to 3 minutes or until golden brown on both sides.
Repeat the process for the remaining batter. If you notice that the pancakes are raw in the center, turn down the heat to medium-low and cook, flipping every 1 to 2 minutes until they are fully cooked through.
Once all the pancakes are cooked, stack them on a plate and serve them warm with your choice of toppings.
Enjoy your delicious Flourless Oatmeal Ube Pancakes, and get ready to savor every flavorful bite!
