These Poi Beet Pancakes are the perfect amount of sweet with a moist, fluffy texture thanks to fresh poi and ripe bananas. Compared to box mixes, this recipe is un-beet-able!
Enjoy these cakes sans guilt because they are gluten free, low in sugar, full of fiber, and packed with vitamins to fuel you for the busy day ahead. Best of all, picky eaters will never know that there are 2 root veggies in here — kalo and beet! Instead, all your family will see is vibrant hot pink pancakes smothered in decadent java plum syrup.
Java Plum is an invasive plant and can be found all over Kaua‘i. Luckily for us, it is also wildly delicious. Try it straight from the tree or cooked down with honey and lemon juice into a thick, succulent syrup. Now, when you hear “Java plum” you’ll no longer picture magenta splatter stains on your parked car but instead crave these dreamy pancakes that will get you out of bed and into the kitchen. You can learn more about invasive species and how you can help by checking out the Kaua‘i Invasive Species Committee.
Poi Beet Pancakes with Java Plum Syrup
Ingredients:
Java Plum Syrup (Makes 1 1/4 cup)
- 2 cup Java Plums
- 1 cup agave/honey/sugar
- Juice of 1 lemon
- 1 ½ tsp. cornstarch to thicken
Poi Beet Pancakes (Makes 16 med sized pancakes)
- 2 small Beets or 1 large, boiled and peeled
- 2 1/2 C. Rolled oats (Must have food processor or blender, if none use oat flour instead)
- 1 Tbsp. Baking powder
- 1 Apple banana, very ripe
- ⅓ C. Poi
- 2 Eggs
- 3 Tbs. milk (anykine works)
- 3 Tbsp. Honey or maple syrup (adjust to your sweetness desire)
- 2 tsp. Vanilla
- 1 pinch Salt
- ½ tsp. Cinnamon (optional)
- Coconut oil or butter for pan
Instructions:
Java Plum Syrup
- In a pot on medium high heat, dissolve the honey, lemon juice, and java plums, making sure to stir every few minutes for 10 minutes or until the seeds have separated from the fruit.
- Using a strainer, remove the seeds from the syrup then return sauce to pot on medium heat.
- In a small bowl, use a fork to whisk 1 ½ teaspoons cornstarch with about 2 tablespoons of the hot java plum sauce to make a paste. (This helps to prevent cornstarch clumps in your syrup).
- Stir this mixture back into the pot with the rest of the syrup and heat for an additional 2 minutes to thicken.
- Set syrup aside to cool. This syrup can be stored in the refrigerator for up to 5 weeks.
Poi Beet Pancakes
- First, turn your oats into oat flour by mixing in a blender or food processor for 1 minute. Remove and place into a large mixing bowl.
- In the blender, now mix the banana, beet, eggs, poi, cinnamon, milk, vanilla, salt, and baking powder until smooth, about 20 seconds. Don’t you love that deep pink color?
- Pour the beet mixture into the oat flour and mix until just combined.
- Heat a large pan to medium heat with a tablespoon of coconut oil or butter.
- Pour pancake batter to form small-medium sized pancakes. Cook for about 1 minute or until you see small bubbles form then flip and cook for an additional 30 seconds.
- Repeat with the rest of your batter and you will end up with about 16 pancakes.
- Serve hot and drizzle with your Java Plum syrup!
Watch how it’s made on our YouTube channel HERE.
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