These are not your typical pancakes! Fluffy and full of delicious long-lasting nutrition, this is my new favorite breakfast. The breadfruit holds together and fluffs the pancakes beautifully eliminating the need for eggs. Vegan, gluten-free, sustainable, nutritious, and oh-so-good.
1 cup ripe ulu (breadfruit) (about ½ of medium-sized ulu)
1 cup plant milk (hemp, oat, cashew, almond, etc)
½ teaspoon pure vanilla extract
¼ teaspoon sea salt
½ cup ulu or cassava or oat flour (or any flour you prefer)
1 teaspoon baking powder
1 tablespoon vegan butter for pan
Pull out the core and cut the ripe ulu (soft and squishy to the touch) in half and scoop out the flesh. Add to a blender and blend with the plant milk, vanilla, and sea salt until creamy. Transfer to a bowl and mix in the flour and baking powder.
Heat a large skillet over medium heat and add some butter. Spoon some batter into the pan, cooking 2 pancakes at a time. After 3-4 minutes, flip the pancakes. Cook for another 2-3 minutes so that they are cooked through and golden on both sides.
Makes 4 pancakes, serves 2