ʻUala Maiʻa Pancakes
Servings: 6
Ingredients
- 1 ½ cups ʻUala, Sweet Potato, steamed, peeled, mashed
- 1 ½ cups Maiʻa, Banana, mashed
- 1 Egg, large
- ¾ cup Milk
- 6 oz. Enriched all-purpose flour (3/4 cup)
Instructions
- Wash ʻuala, cut in half and steam for 15-20 minutes, or until soft enough to pierce through with a fork. *Make extra, store in fridge for up to 3 days, and serve as a side veggie or in other recipes like 'Uala & 'Ulu Salad.
- Allow ʻuala to cool enough to handle, remove peels, add to a large bowl and mash well.
- Peel and mash banana thoroughly, measure and add to 'uala bowl.
- Then add egg and milk and stir until well combined.
- Add flour and stir until incorporated, do not overmix. *You can also try whole wheat flour in this recipe.
- Pour ¼ C of batter to make 3" diameter pancakes into a hot pan or onto a flat top with a small amount of oil.
- Cook for 3-5 minutes. Flip and cook for another 2 minutes. Serve warm.
Notes
Pro Tip: Prepare ʻuala the day before and store in fridge for use the next morning.
Nutrition Facts
ʻUala Maiʻa Pancakes
Serving Size
166 g
Amount per Serving
Calories
200
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Cholesterol
90
mg
30
%
Sodium
45
mg
2
%
Potassium
261
mg
7
%
Carbohydrates
36
g
12
%
Fiber
3
g
13
%
Protein
7
g
14
%
Calcium
56
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.