Gluten-Free ʻUlu and Maiʻa Pancakes

Name: Gluten-Free ʻUlu and Maiʻa Pancakes
Yield: 16
Ingredients: 2 cups all-purpose ʻulu flour baking mix; 1 tsp. baking powder; ½ tsp. baking soda; 1 tsp. kosher salt; 1 Tbsp. sugar; 1 large maiʻa - mashed; 1 tsp. vanilla extract; 2 ¼ cup milk

Rated 5 stars by 2 users

Servings

16 pancakes

Here's a gluten-free pancake recipe made with our all-purpose ʻulu flour baking mix made with locally grown bananas. This was adapted in part from J. Kenji Lopez-Alt to utilize the all-purpose ʻulu flour mix.

Author:

D.J. High

Image of Gluten-Free ʻUlu and Maiʻa Pancakes

Ingredients

2 cups all-purpose ʻulu flour baking mix
1 tsp. baking powder
½ tsp. baking soda
1 tsp. kosher salt
1 Tbsp. sugar
1 large maiʻa - mashed
1 tsp. vanilla extract
2 ¼ cup milk

Directions

Mix dry ingredients into a medium sized bowl (or scoop out 2 cups of pre-measured mix).
In a small mixing bowl, use a fork to mash maiʻa until smooth. Add vanilla extract and combine.
Gently mix maiʻa and vanilla mixture into a medium bowl with the dry ingredients. Stir together and add milk - be careful not to over mix, allow some lumps of dry flour to remain.
Preheat a pan on the stove over medium-low heat. Melt a small pat of butter (about ½ tbsp.), once melted, swirl around to grease the entire pan surface.
Use a ¼ cup measuring cup to measure out individual pancakes. Pour into the pan or on a griddle and cook for 3-5 minutes or until turning golden brown on the bottom, flip and cook the second side for another 2-3 minutes. Repeat and re-grease the pan as needed. (As pan heats up, you may need to lower the temperature to avoid burning).
Top pancakes with cinnamon, fresh fruit, chopped macadamia nuts, shaved coconut, honey, or syrup.