| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 6g | 3g | 28g |
| sugars | fibre | protein | salt |
| 4g | 2g | 5g | 0.5g |
There’s something uniquely satisfying about turning humble ingredients into a dish that’s both delectable and nutritious. Breadfruit Pancakes have quickly become one of my favorite recipes, not just because they taste amazing, but also for what they represent: a fusion of tradition and innovation.
A Journey Through Flavor
My culinary journey has always been inspired by the places I’ve lived and the experiences I’ve gathered. Raised in Seattle, I was surrounded by the bounty of the Pacific Northwest, with its rich seafood and vibrant produce. My Japanese heritage introduced me to the delicate balance of flavors and the mindful preparation of food. Breadfruit Pancakes feel like a new chapter in this ongoing story—melding the tropical richness of breadfruit with the comforting familiarity of classic pancakes.
Nutritional Powerhouse
One of the reasons I gravitate towards Breadfruit Pancakes is their nutritional value. Breadfruit itself is a powerhouse of vitamins and minerals. Rich in fiber, it promotes digestive health and can help keep you feeling full longer, which is great for those looking to maintain a balanced diet. The eggs and milk add protein and calcium, essential for muscle repair and bone health. Plus, the moderate use of sugar ensures that you’re not overloading on sweetness despite indulging in a delicious treat.
The pancakes themselves are hearty but light, making them perfect for a cozy breakfast or a midday snack. The subtle sweetness of the breadfruit pairs beautifully with toppings like maple syrup, fresh fruits, or even a dollop of yogurt.
Versatile Pairings
If you’re wondering what to serve alongside these Breadfruit Pancakes, consider fresh fruit salads or a savory dish like scrambled eggs with smoked salmon—a nod to my Seattle upbringing. You could also enjoy these pancakes with a side of scrambled eggs or smoked salmon for an added protein boost. They could even be a delightful addition to a bigger brunch spread that includes other favorites like avocado toast or a warm quiche.
It’s deeply satisfying to create a dish that’s not only flavorful but also wholesome. Breadfruit Pancakes embody that beautiful intersection where health meets indulgence, and I believe you’ll love making them as much as I do. Enjoy every bite!
What You’ll Need
- 2 cups of breadfruit, cooked and mashed
- 1 and 1/2 cups of all-purpose flour
- 1 cup of milk
- 2 large eggs
- 2 tablespoons of granulated sugar
- 2 tablespoons of melted butter
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- Butter or oil for cooking
- Maple syrup or other toppings (optional)
Method
Step One
In a large mixing bowl, combine the cooked and mashed breadfruit, all-purpose flour, baking powder, sugar, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Step Two
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.
Step Three
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Step Four
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Step Five
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step Six
Transfer the pancakes to a plate and cover to keep warm. Continue cooking the remaining batter.
Step Seven
Serve the breadfruit pancakes warm with maple syrup or your favorite toppings, if desired. Enjoy!
