This recipe is quick and easy. It’s also vegan and gluten free. This recipe yields 1 large, 8″ diameter pancake, or 2-3 smaller ones.
Heat a skillet on medium to high heat. while its heating, combine 1/2 cup ‘ulu flour and 1/2 cup + 1 tablespoon water. Use a fork or wire whisk and mix until batter has no lumps.
Coat the skillet with coconut or vegetable oil.
Pour the batter into skillet and use fork or spatula to spread the batter out so its thin (about 8″ if one pancake). Cook approximately 1 to 1-1/2 minutes. Flip the pancake and cook another 1 to 1-1/2 minutes (the actual cooking time may vary depending on thickness of pancake). Remove skillet from heat, turn off burner and serve warm.
Top with seasonal fresh fruits, nuts, honey. Simply delicious. We drizzled our pancake with fresh Maui honey, blueberries and a handful of our own cocoa-dusted macadamia nuts.