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Fluffy, slightly sweet pancakes made with earthy taro root and coconut milk. A unique Hawaiian-inspired breakfast that brings a taste of the islands to your table, perfect with a drizzle of coconut syrup.
For 4 servings
Prepare the Taro Root
Make the Pancake Batter
Fluffy, slightly sweet pancakes made with earthy taro root and coconut milk. A unique Hawaiian-inspired breakfast that brings a taste of the islands to your table, perfect with a drizzle of coconut syrup.
This hawaiian recipe takes 45 minutes to prepare and yields 4 servings. At 549.07 calories per serving with 9.86g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
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Cook the Pancakes
Serve and Enjoy
Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend for a gluten-free version.
Add 1/4 teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
Fold 1/4 cup of toasted shredded coconut into the batter for added texture and coconut flavor.
Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) to make the recipe vegan.
Taro root is rich in dietary fiber, which is crucial for digestive health, regulating blood sugar levels, and promoting a feeling of fullness.
Taro contains a significant amount of resistant starch, which acts as a prebiotic, feeding the beneficial bacteria in your gut and supporting a healthy microbiome.
The complex carbohydrates in taro provide a slow and steady release of energy, helping to keep you energized throughout the morning without a sugar crash.
Taro is a good source of several important vitamins and minerals, including potassium, manganese, vitamin C, and vitamin E.
A serving of two taro pancakes contains approximately 380-420 calories, depending on the amount of butter used and toppings added.
Yes, they can be a healthy choice. Taro is a great source of fiber, resistant starch, and essential vitamins. Using whole ingredients makes this a more nutritious option than standard pancake mixes. For a healthier version, reduce the sugar or use a natural sweetener.
Absolutely. To make these pancakes vegan, simply replace the large egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water, let it sit for 5 minutes to thicken, and then use it in place of the egg.
Yes, some varieties of taro can become quite sticky or gummy when mashed, which is normal. As long as it's mashed smoothly, it will incorporate well into the batter and create a wonderfully soft texture in the final pancakes.
It's best to cook the batter within 10-15 minutes of mixing. The baking powder starts working as soon as it's mixed with wet ingredients, and letting it sit for too long will result in less fluffy pancakes.
They are delicious with traditional toppings like maple syrup, but for a more Hawaiian feel, try coconut syrup, lilikoi (passion fruit) butter, fresh pineapple, mango, or a sprinkle of toasted macadamia nuts.
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