Ingredients:

  • 1 cup (120g) taro, steamed and mashed
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon (12g) sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup (240ml) milk (dairy or non-dairy)
  • 2 tablespoons (30ml) vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • Additional oil or butter for greasing the pan

Instructions:

  1. Steam the taro until fork-tender (about 20 minutes). Allow it to cool, then mash until smooth.
  2. In a mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the eggs, then mix in the milk, vegetable oil, vanilla extract, and mashed taro until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined (do not overmix).
  5. Heat a non-stick skillet over medium heat and grease lightly with oil or butter.
  6. Pour about ¼ cup of pancake batter onto the skillet for each pancake.
  7. Cook until bubbles form on the surface and the edges look set (approximately 2-3 minutes).
  8. Flip the pancakes and cook for another 2-3 minutes, until golden brown.
  9. Repeat with remaining batter, greasing the skillet as needed.
  10. Stack the pancakes on a plate and serve warm with desired toppings.