ʻUlu Flour Banana Pancakes
ʻUlu Flour Banana Pancakes
Rated 4 stars by 2 users
Category
Breakfast
Servings
6
Prep Time
10 minutes
Cook Time
15 minutes
Breadfruit pancakes are tasty & nutritious! This tropical twist will boost your Sunday breakfast with ʻulu flour pancakes using Hawaiʻi grown apple bananas.
Author:Hawaiʻi ʻUlu Cooperative
Ingredients
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½ cup ʻulu flour
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½ cup all purpose flour
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2 tsp baking powder
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1 tbsp sugar
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¼ tsp salt
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1 cup milk
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1 egg
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3 ripe apple bananas, mashed
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2 tbsp vegetable oil
Directions
Combine flours, white sugar, baking powder and salt.
In a separate bowl mix together egg, milk, vegetable oil and bananas.
Stir batter mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Cook until pancakes are golden brown on both sides. Serve hot.
Recipe Note
We love to mash up Bakerʻs Ripe ʻUlu and add it to this recipe. Yum! Want more ʻulu pancakes? Try our ʻUlu Pancakes & Pumpkin Ice Cream! Dessert for breakfast or breakfast for dessert? Yes! Either way they are delicious!
2 comments
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!
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.