ʻUala Maiʻa Pancakes

'Uala Mai'a Pancakes, Sweet potato
Course: Breakfast
Cuisine: Local (Hawai'i)
MyPlate: Dairy, Fruit, Grains, Meat/Protein, Vegetables
Diet: Low Fat, Low Sodium, Vegetarian
Type: Recipes
Allergen: Eggs, Milk, Wheat
Source: Garden to Grindz
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.