Gluten-Free ʻUlu and Maiʻa Pancakes
Sep 09, 2022
Gluten-Free ʻUlu and Maiʻa Pancakes
D.J. High
16 pancakes
Breakfast
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.
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.
