In a small bowl, blend the vegan sweetened condensed milk with the ube extract until smooth and thoroughly mixed. Set aside; this will be your luscious topping for the pancakes.

Begin by preparing vegan buttermilk. In a small bowl, stir together the non-dairy milk and vinegar or lemon juice, allowing it to sit for several minutes until it curdles slightly.

In a separate large bowl, sift together the all-purpose flour, baking powder, granulated sugar, and salt to ensure even distribution.

To the buttermilk mixture, add the thawed grated ube, ube extract, and vegetable oil. Stir until the ingredients are well combined into a vibrant purple mixture.

Gradually pour the wet ingredients into the bowl of dry ingredients. Gently fold the batter just until incorporated; a few lumps are perfectly fine and preferable. Over-mixing can lead to dense pancakes.

Heat a lightly greased griddle or non-stick skillet over medium-high heat. Using a measuring cup, ladle about ⅓ cup of batter per pancake onto the hot surface. Cook the pancakes until bubbles form on the surface and start to pop, and the edges begin to set, which should take about 1 to 2 minutes.

Carefully flip each pancake with a thin spatula and cook for another 1 to 2 minutes until the other side is golden brown. Transfer the cooked pancakes to a warm plate or a baking sheet and repeat with the remaining batter.

Serve the pancakes warm, drizzled generously with the homemade ube syrup and crowned with your favorite toppings like ube halaya, fresh tropical fruits, nuts, or a sprinkle of shredded coconut.