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.