Ingredients:
- 2 cups all-purpose flour or gluten-free flour of choice
- 1 tbsp baking powder
- 3 eggs (or 3 flax eggs, if vegan)
- 1 cup poi (homemade cooked taro root mashed with water to desired consistency, or store-bought)
- 1/3 cup coconut oil, melted, room temperature
- 2 tbsp sugar
- 3/4 cup milk (whole, soy, or coconut milk)
Directions:
- Whisk flour and baking powder together.
- In a separate bowl, beat eggs. Add in poi, melted coconut oil, sugar, and milk and stir to combine.
- Make a well in the center of the dry ingredients and pour in your egg/poi/oil/sugar/milk mixture. Stir to combine well, but do not overmix. Set aside.
- Heat up a greased cast iron skillet or griddle. (You can use more coconut oil here like I do, or vegetable oil or melted butter.)
- Drop a few heaping tablespoons worth of batter onto your greased pan + cook until tiny bubbles start to form around the edges + in the center of your pancakes. Now, flip them and cook the other side until uniformly cooked inside.
- Serve warm with maple syrup, coconut syrup, or homemade lilikoi curd. Enjoy!
