ʻUlu Pancakes & Pumpkin Ice Cream
Mar 23, 2021
ʻUlu Pancakes & Pumpkin Ice Cream
3 Pancakes and one 3 oz scoop ice cream
45 minutes
30 minutes
Dessert
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
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12 oz palaʻai (peeled, cored, and cooked)
14 oz can sweetened condensed milk
2 tsp pumpkin pie spice
½ tsp vanilla extract
2 cups whipped cream (medium peaks)
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12 oz bakers ripe ʻulu
2 eggs
2/3 cup milk (your choice, cow, soy, etc.)
6 tbsp flour (your choice: wheat, gluten-free, or our ʻulu flour)
1 tsp cinnamon
¼ tsp nutmeg
1 tsp baking powder
½ tsp vanilla
Directions
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Blend first 5 ingredients in a blender or food processor. Whip cream to medium peaks, fold together and freeze overnight.
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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.
