ʻUlu Flour Banana Pancakes



Dan P.

These are awesome. As an Hawaii-obsessed chef I have been wanting to work with breadfruit for a long time. I bought a 5# bag of whole fruit flour (from this website) and this was my first chance to use it.
I modified the recipe by using 1/4 cup of coconut flour and 1/4 cup of green banana flour in lieu of the all purpose flour. I also used coconut sugar and Hawaiian coffee flower honey in lieu of the white sugar.
They turned out fluffy and delicious. Better than most other pancake recipes. Looking forward to having these many times again in the future. Mahalo!

Hannah S.

Interesting fact, I couldn’t find ‘ulu flour to make these pancakes. So I opted to using the ’ulu fruit. To get a smooth batter, I blended the liquid ingredients with the bananas and ’ulu together. As the pancakes cooked, they had this really nice, fluffy look that reminded me of Japanese soufflé pancakes (just not as thick and light in color). The pancake turned out a bit chewy (probably due to the blended ’ulu) but was still super yummy and resembled the flavor of buttermilk pancakes. If you don’t have ’ulu flour to work with, I encourage using the actual fruit as an alternative.

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