Made with Okinawa sweet potatoes—treasured in Japan for their natural sweetness and rich antioxidants—these fluffy stacks boast a nutty depth and striking purple hue. A sprinkle of toasted coconut flakes adds crunch, while a silky sweet potato coconut syrup takes each bite to the next level.
Was really excited for this. Purple sweet potato is an ingredient I love and have missed for a while, but I didn’t taste it here. Presentation was beautiful and the texture was great, but I really didn’t get the purple sweet potato at all, surprisingly.
Roxanne · 04/21/25
Fun to share! We were very satisfied with 1 pancake each 😊
R · 04/21/25
Delicious!! Just needed more sauce
Jessica · 04/20/25
Londdon · 04/20/25
I would love a more sugary, syrupy sauce.. if we’re doing ube pancakes!
Hilary · 04/20/25
Katherine · 04/20/25
these were not sweet at all, even with the toppings. the texture was also a little tough. will not be ordering again and will stick to the blueberry ricotta pancakes
Kathryn · 04/19/25
Tell us more about it did not care for the taste, would not order them again
Lois · 04/19/25
Nicolette · 04/17/25
These are a nice bang for your buck, and they are full of flavor. If you like pancakes and ube, just do it
Chef Nora Nolasco hails from a Filipino-Chinese family and takes inspiration for her recipes from the food in the community festivities of her childhood. A graduate of Le Cordon Bleu, she has extensive experience developing Chinese cuisine at TAO Los Angeles and NeueHouse. Nolasco also worked with nutritionist Elissa Goodman on her Holistic S.O.U.P Cleanse catering program, serving some of her celebrity clients. Nolasco wants to share her passion for food and celebrate diversity by offering her Chinese dishes to the palates of different people and cultures of L.A. communities. She loves to showcase our cross-culture similarities and celebrate our uniqueness through her recipes and meals.