Mango and coconut are good friends and some of my favorite foods so why not pair them together in pancakes? They, as well as your taste buds, will thank you.

13.5 fluid ounces coconut milk (1 can regular, not light coconut milk)
¾ cup + 2 Tablespoons water
1 teaspoon vanilla extract

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup shredded coconut (unsweetened)
2 Tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

¾ cup mango pieces, chopped to ½ inch

1)
In a medium bowl, whisk together the coconut milk, water and vanilla extract.

2)
In a large bowl, combine the whole wheat flour, white flour, shredded coconut, sugar, baking powder, baking soda and salt.

3)
Add the coconut milk vanilla extract mixture from Step 1 into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the mango pieces.

4)
Grease a griddle or a large iron skillet with canola oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.
Makes about 12 pancakes.

---

Add this page to your favorite social bookmarking websites

User comments

Name*

Email*

Review title*

Ratings (the higher the better)

Rating*

12345

Other Info

Website

Twitter Username

Comments*

    Please enter the security code.

 

Submit Cancel