Photo by Maile Crewdson


  • 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)


  1. Whisk flour and baking powder together. 
  2. In a separate bowl, beat eggs. Add in poi, melted coconut oil, sugar, and milk and stir to combine.
  3. 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. 
  4. 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.)
  5. 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. 
  6. Serve warm with maple syrup, coconut syrup, or homemade lilikoi curd. Enjoy!