Aloha + welcome to this week’s 4th post! I feel like I’m on a roll with writing lately. Can’t stop, won’t stop. (But probably might stop and take a week or two off because that’s typically how I write, lol. #Momlife.) Thank you all so much for using my free $50 Stitch Fix coupon code. Yesterday’s post got a lot of hits! Click here to read. That was really fun for me, trying out a new clothing subscription + sharing my thoughts. If you’re interested + didn’t get a chance to nab the $50 coupon, here’s a $25 coupon code. Happy Shopping!
Now, back to today’s little post. I wanted to share a Hawaiian treat with y’all: Poi!! In the form of poi pancakes! Who here likes poi? Who here really dislikes poi? Who here has never had poi? Raise your hand. Holla atcha girl. Or leave a comment. There are many opinions on poi.
Growing up on Maui, poi was a staple next to the lomi lomi salmon + kalua pig at baby’s 1st birthday luaus, graduation ceremonies, weddings, and always well-stocked anytime I walked the aisles of my favorite local grocery store, Pukalani Superette aka “Puk Sup”. It was in that clear plastic tub filled with what looked like purple pudding. I probably helped shelve that Hawaiian staple many times during my college summers working at Puk Sup. Poi holds a lot of memories for me.
What is poi exactly? It’s basically cooked taro root beaten into a mushy paste traditionally with a poi pounder of some sort then mixed with water (think of a contemporary mortar and pestle + you get the picture). Key takeaway here: poi is cooked before it’s mashed. Very important. Taro root is toxic if not cooked thoroughly.
Now that you have a general idea of what poi is, here is my family’s Hawaiian Poi (Taro) Pancake recipe! I hope you give it a try! At the very least buy a small tub of already-made poi at your local Maui grocery store + mix it in place of fresh homemade poi so you can try this recipe! It’s comforting + grounding + a great way to integrate a classic Hawaiian staple: poi!
Here’s a photo to lure you in. Keep scrolling for this recipe! And if you make this recipe, please tag me on IG @littlemauifamily or link to this post.
Maile’s Hawaiian Poi (Taro) Pancakes:
- 2 cups All-purpose Flour or Gluten-Free Flour of choice
- 1 TBSP Baking Powder
- 3 eggs (or 3 flax eggs, if vegan)
- 1 cup Poi (homemade cooked taro root mashed with water to desired consistency, or store-bought)
- 1/3 cup Coconut Oil, melted, room-tempurature
- 2 TBSP sugar
- 3/4 cup Milk (Whole Milk or Soy Milk or Coconut Milk is great)
- Whisk flour + baking powder together.
- In a separate bowl, beat eggs. Add in poi, melted coconut oil, sugar, and milk and stir to combine.
- Make a well in the center of the dry ingredients and pour in your egg/poi/oil/sugar/milk mixture. Stir to combine well, but do not overmix. Set aside.
- Heat up a greased cast iron skillet or griddle. (You can use more coconut oil here, like I do, or vegetable oil or melted butter.)
- Drop a few heaping tablespoons worth of batter onto your greased pan + cook until tiny bubbles start to form around the edges + in the center of your pancakes. Now, flip them and cook the other side until uniformly cooked inside.
- Serve warm with maple syrup, coconut syrup, or homemade lilikoi curd (my friend Tracy makes da best one!!) Enjoy!
If you’re still reading, check out my Family’s Taro Farm + let me know in the comments when you make these pancakes! 🙂