Uala maia pancakes bring sweet potato and banana into a breakfast format that feels practical for home cooks. This page also helps the archive show how island staples can become everyday family meals, not only feast dishes.
If you enjoy this style of Pacific cooking, you may also want to try ulu hashbrowns, banana poke.
Ingredients
- 1 1/2 cups steamed sweet potato, peeled and mashed
- 1 1/2 cups mashed banana
- 1 large egg
- 3/4 cup milk
- 3/4 cup all-purpose flour
- Oil for cooking
Instructions
- Steam the sweet potato until soft, then cool, peel, and mash well.
- Mash the banana and mix it with the sweet potato.
- Add the egg and milk and stir until combined.
- Add the flour and stir just until incorporated.
- Pour small rounds of batter onto a lightly oiled hot pan.
- Cook until set and golden, then flip and cook the other side.
Helpful Tips
- Do not overmix after adding flour or the pancakes can turn heavy.
- Cook small pancakes so they flip more easily.
FAQ
Can whole wheat flour be used?
Yes. Whole wheat flour works, though the pancakes will be a little denser.
Are these very sweet?
They are naturally sweet from banana and sweet potato, but not dessert-sweet unless you add syrup.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 140 kcal |
| Fat | 2.3 g |
| Saturated Fat | 1.9 g |
| Carbohydrates | 27.6 g |
| Protein | 6.3 g |
| Sodium | 26.6 mg |
| Cholesterol | 34.6 mg |
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