ʻUlu Pancakes & Pumpkin Ice Cream
Mar 23, 2021
‘Ulu Pancakes & Pumpkin Ice Cream
Rated 3.6 stars by 5 users
Category
Dessert
Author:
Abigail Langlas
Servings
3 Pancakes and one 3 oz scoop ice cream
Prep Time
45 minutes
Cook Time
30 minutes
Breakfast for dessert? Yes, please! Sweet ripe breadfruit pancakes are served with an easy to make palaʻai (pumpkin) ice cream. A fun & unique dessert option!
Ingredients
Kabocha Ice Cream
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12 oz palaʻai (peeled, cored, and cooked)
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14 oz can sweetened condensed milk
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2 tsp pumpkin pie spice
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½ tsp vanilla extract
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2 cups whipped cream (medium peaks)
Ulu Pancakes
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12 oz bakers ripe ʻulu
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2 eggs
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2/3 cup milk (your choice, cow, soy, etc.)
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6 tbsp flour (your choice: wheat, gluten-free, or our ʻulu flour)
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1 tsp cinnamon
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¼ tsp nutmeg
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1 tsp baking powder
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½ tsp vanilla
Directions
Kabocha Ice Cream
Blend first 5 ingredients in a blender or food processor. Whip cream to medium peaks, fold together and freeze overnight.
Ulu Pancakes
Place everything in a blender or food processor and blend until smooth.
Heat a non-stick pan with some oil with a high temperature point such as coconut or avocado oil.
Using a large spoon, spoon a generous amount of batter into the pan.
Turn the pan down to medium heat, and let cook very well on the first side before turning onto the other side. You want to make sure to cook cakes all the way through.
Recipe Note
Looking for more dessert options using ʻulu? Try our Spring 2021 ʻUlu Recipe Contest winner ʻUlu Flour Angel Food Cake and Hawai‘i-Grown White Pineapple & Honey Crisp. Delicious!
