Sift together the to combine Mochi flour, all purpose flour, baking powder, salt, and sugar, into a large bowl. Use a wire whisk to thoroughly mix.
Separate the egg, placing the whites in a separate bowl.
Make a well in the center and combine egg yolk, coconut milk, water, Ube flavoring, and melted butter.
Stir the wet ingredients into the dry ingredients.
Place a 12 inch skillet on the stove on medium-low heat. While the skillet heats, beat the egg whites to soft peaks. Gently fold the egg whites into the Ube pancake batter.
Coat the frying pan with a little oil spray. Spoon a quarter cups of the mix into the frying pan to make each pancake. Pour 1 tbsp of water into the pan and cover the pan. Let cook 2 minutes until bubbles form throughout the surface of the pancake and the edges are fully set.
Flip the pancakes and let cook an additional 2 minutes.
Remove from heat and serve immediately as the hot air puffing up the pancakes will begin escaping almost immediately.