gluten-free breadfruit flour pancakes

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This is the first time I’ve tried breadfruit flour. In taste and texture breadfruit flour is mildly flavored and gritty like cornmeal. In short, it is very bland. But with the addition of vanilla, spices, and flavored milk powder, this turned out to be wonderfully delicious. I created this pancake recipe,  and I recommend it.

Breadfruit flour is a project of Trees That Feed Foundation, an organization that distributes food-bearing trees to poor communities and supports sustainable farming practices. This breadfruit flour is grown and milled in Jamaica by Tacius Golding High School in  the parish of St. Catherine. To order call 876-836-7277.

Breadfruit Flour Pancakes
Makes 12-14 pancakes each about 2” in diameter

2/3 cup breadfruit flour
3 tablespoons vanilla flavored milk powder
2/3 cup water
1 beaten extra-large egg
1 tablespoon sugar
4 teaspoons vegetable oil
1/2 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon each cinnamon and nutmeg

In a large bowl, beat egg. Add flour and milk powder, water, sugar, vegetable oil, salt, vanilla, cinnamon, and nutmeg. Mix with a fork until well blended. Let rest about 10 minutes.

Spray cooking spray on a griddle. Heat the griddle over medium high heat. Using a dinner-table tablespoon, drop one tablespoon batter on the hot griddle, spreading it out a little. Cook about 30-60 seconds on one side then flip.Cook the second side until golden brown.

Serve pancakes with maple syrup or strawberry jam.

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