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 tastebuds, will thank you.
13.5 fluid ounces coconut milk (1 can regular, not light coconut milk)
½ cup + 3 Tablespoons water
1 teaspoon vanilla extract
1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup shredded coconut (unsweetened)
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 Tablespoons sugar
½ teaspoon salt
¾ cup mango pieces, chopped
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, baking powder, baking soda, sugar and salt.
3)
Add the coconut milk vanilla extract mixture 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 non-stick or well-seasoned iron skillet with a canola oil based coating or spray over medium heat. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 4 ounces of batter to form a pancake. When small bubbles appear, get ready to turn a pancake with a spatula. If it is golden brown, turn over the other pancakes. A thin steel spatula with a large surface works well. Let the pancakes cook for at least another 2 minutes on the other side. 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.
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