Taro pancakes offer a delightful twist on the traditional breakfast favorite, infusing a subtle nutty flavor and a beautiful purple hue. Whether using freshly grated taro root for added texture or taro powder for convenience and a more pronounced flavor, these pancakes are sure to impress. Incorporating coconut milk enhances the natural nuttiness of taro, creating a harmonious blend of flavors.
1 cup all-purpose flour (or gluten-free flour for a gluten-free option)
1 teaspoon baking powder
A pinch of salt
A pinch of cinnamon (optional)
1/2 cup freshly grated taro root or 1/4 cup taro powder
1 large egg (or flaxseed/chia seed substitute for a vegan option)
1 cup coconut milk (or dairy-free alternative)
2 tablespoons sugar or honey (adjust based on sweetness preference)
1 teaspoon vanilla extract
Butter or oil (for greasing the pan)
Prepare the Taro
If using fresh taro root, ensure it is thoroughly cooked before grating, as raw taro is toxic if not cooked properly. Boil or steam the taro until tender, then grate finely.
Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
Mix Wet Ingredients
In a separate bowl, combine the grated taro or taro powder, egg (or flaxseed/chia seed substitute), coconut milk, sugar or honey, and vanilla extract. Whisk until the mixture is smooth and well combined.
Combine Wet and Dry Mixtures
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy to ensure fluffy pancakes.
Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook the Pancakes
Pour 1/4 cup of batter onto the preheated skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, approximately 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Serve Warm
Serve the pancakes warm with your favorite toppings such as fresh fruit, a drizzle of honey or maple syrup, or a dollop of whipped cream.
Cooking Taro Root: It’s crucial to cook fresh taro root thoroughly before consumption, as raw taro contains compounds that can be harmful if ingested.
Find it online: https://tastymealdiary.com/taro-flavored-pancake-recipe/