Purple Yam Pancakes with a Fall Twist

Life definitely got into the way of our blog. Although we have been busy, there has still been a lot of cooking going on behind the scenes. This is a meek attempt to try and resurrect this little project between me and my Prague sisters, A & N.

On a recent visit, my dear Filipino mom ventured off to a section of Prague known locally as Sapa or Little Hanoi. It’s definitely off the beaten track. It’s a hub of warehouses and shops located about a half hour drive from Prague’s center. The businesses are largely owned and operated by members of the Czech Republic’s large Vietnamese immigrant community. As a native New Yorker, it reminds me a bit of Chinatown, but on a much smaller scale. You could call it Viet-town. Here you will find wholesale items from toiletries to handbags to the latest Italian fashions. You will also discover some of the best tasting Vietnamese restaurants in town, as well as a number of Vietnamese grocery stores selling fresh blocks of tofu, yellow mangoes and you guessed it — purple yam!

My mom enjoys shopping at Sapa because the produce and the shopping experience (she is able to haggle for prices and she’s good at it) reminds her of the Philippines. It’s also the best place that will guarantee egg roll wrappers, fresh okra or lemongrass will be on sale! On one her visits, she found these purple yams that resembled Ube, also a purple yam used in many Filipino dishes. Knowing that it is a favorite root of mine, she happily brought some home to me. Love my mom!

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Purple yam after being boiled, skinned and mashed. Sounds a bit like torture. Sorry Purple Yam.

So, when I got out of bed today and the usual pancakes were being requested by our twins, I felt the need to be a bit more creative with this Sunday morning staple. Just the night before, I had boiled the yams without any plans to use them. I thought that I would just slide the skins off,  mash them up and freeze it for future use. Instead, this turned out to be a great moment to give them a try. Plus my girls are also big fans of ube!

Prague’s October skies have been grey lately, sprinkling us with rapid showers and the need to bundle up! Therefore, this autumnal change has made me yearn for some of the season’s comforting flavors. And that’s how I came up with a purple yam pancake with a fall twist.

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Purple Yam Pancakes (Gluten and Dairy Free)

Ingredients:

  1. Place purple yams in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
  2. In a medium bowl, sift together gluten free flour, baking powder, salt, nutmeg and cinnamon. Mix mashed yams, eggs, milk, sugar, vanilla and coconut oil in a separate medium bowl. Blend yam mixture into the flour mixture to form a batter. Enjoy that purple hue!
  3. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

 

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Coconut milk + Chia seeds + Lemon zest = a yummy, healthy treat!

The ingredients for a lovely treat!

The ingredients for a lovely treat!

Life has been very busy these days. It happens every Spring. There is more light in the day, sunny afternoons meant for beers and laughing with friends. There are weekend getaways with friends who will shortly be moving on from Prague. And there is the Elementary School musical that I have been working with all school year. On Friday, we have show number one so this week is all about marathon rehearsals and very little time for creating in the kitchen. But I like a little something sweet when I am tired. Instead of turning to chocolate or other bad calories, I am preparing my healthy treats for the week.

1 can of coconut milk, 1/4 cup chia seeds, 1 tablespoon honey- that is all this recipe needs. Of course you can jazz it up how you want. I have thought about adding a little cinnamon or chocolate chips or even mango purée. Today I was feeling the sunshine and decided to add lemon zest! All you have to do is put the ingredients in a bowl, mix until whipped and then leave in the fridge overnight. I prepare portions in small jars and as my Kindergarten learners would say- easy peasy.

Sweet, zesty, and yummy

Sweet, zesty, and yummy

 

Thanks to my Twinsie for serving this at brunch. My sweet tooth thanks you…