Ulu Breadfruit Pancakes Food

ULU PANCAKES (BREADFRUIT PANCAKES)

Ulu Pancakes (Breadfruit Pancakes) image

Delicious breadfruit pancakes recipe made with ripe breadfruit, eggs, spices. Can be make gluten-free and dairy free.

Provided by katiestropicalkitchen

Number Of Ingredients 9

Ingredients

1 medium-large Breadfruit (Ulu) (Very soft & Ripe)
2 medium eggs
1 cup milk, dairy free milk like almond works great
1/2 cup cassava flour (or any other flour of choice)
1 tsp cinnamon
1 dash nutmeg
1 splash vanilla extract
1/2 tsp salt
1 tsp baking powder (aluminum free!)

Steps:

Scoop flesh out of ulu into blender (should be about 3 cups of gooey flesh). Look at your blender's measuring lines on the side. If its more or less you will want to adjust the milk and flour you add.
Add eggs, spices, milk, vanilla, baking powder to blender and blend until smooth
Remove batter from blender into medium bowl. Add Flour.
Heat large pan with coconut oil on medium or medium to low heat
Pour pancake batter into pan with heated oil. Cook for about 3 minutes on each side.
Pancakes will be a little gooey but as long as they've cooked for about 6 minutes eggs should be cooked through.

ULU (BREADFRUIT) PANCAKES

Ulu (Breadfruit) Pancakes image

If you've ever picked or bought an ulu, thinking you were going to bake, make chips etc., and the next day it's practically mush, then this is the perfect recipe to try. Or if you've been forced to eat raw ripe ulu, and have developed a complex around the mushy state of this food, this recipe should turn your ulu distaste into yummy breakfast wonder. Enjoy with maple syrup, honey, or whatever!

Provided by Katie's Tropical Kitchen

Categories Breakfast and Brunch Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

1 small ripe ulu, cut in half
2 eggs
⅓ cup milk
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon vanilla extract
1 teaspoon coconut oil, or to taste

Steps:

Scoop out ulu flesh into a blender. Add eggs, milk, baking powder, cinnamon, nutmeg, and vanilla extract. Blend batter until smooth.
Heat coconut oil in a griddle over medium heat. Pour up to 1/4 cup batter onto the griddle; reduce heat to low and cook, covered, until edges are set, about 3 minutes. Turn over and cook until pancake is browned on the other side, about 2 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 49.5 g, Cholesterol 83.5 mg, Fat 4.2 g, Fiber 8.9 g, Protein 5.3 g, SaturatedFat 2.1 g, Sodium 164.7 mg, Sugar 1.3 g

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