Coconut & Mango Pancakes
A very special breakfast dish for the best start to a hot summer day! Our Tropical Pancakes with Toasted Coconut and Mango recipe is easy to follow and incredibly delicious! Coconut and mango are a perfect pair that takes you away to your favourite exotic holiday destination!
Ingredients
For the Pancakes:
- 1 egg large, fridge cold
- 70 ml milk
- 70 g plain flour
- 1 teaspoon baking powder
- 1½ teaspoon caster sugar
- 15 g butter melted and cooled
For the Topping:
- 20 g desicatted coconut
- 10 g icing sugar
- 2 tablespoon coconut cream from a tin
- ½ teaspoon vanilla paste
- ½ ripe mango
Instructions
To Make the Toppings:
- In a large dry pan, add your desicated coconut and dry-fry until lightly browned and aromatic. Remove from the pan immediately to prevent burning and leave to cool down whilst you make the cream and your pancakes.
- In a small bowl, whip the coconut cream, icing sugar and vanilla extract together.
- Cut the mango into small cubes and set aside for later.
To Make the Pancakes:
- Mix flour, baking powder, caster sugar and a pinch of salt in a bowl.
- Add an egg, melted (and slightly cooled) butter and milk, and whisk to a smooth thick batter.
- Heat a tablespoon of oil in a large, non-stick frying pan over medium heat. Spoon a large tablespoon of batter per pancake leaving space in between, as the pancakes will spread as they cook. Cook the pancakes on one side for about 1-2 mins then flip them over and cook for a further minute. Repeat with the rest of the batter.
- Serve these pancakes immediatelly with coconut cream, mango and toasted coconut.
Nutrition
Calories: 411kcalCarbohydrates: 49gProtein: 9gFat: 21gSaturated Fat: 15gTrans Fat: 1gCholesterol: 100mgSodium: 318mgPotassium: 313mgFiber: 4gSugar: 18gVitamin A: 935IUVitamin C: 19mgCalcium: 191mgIron: 3mg
Tried this recipe?Let us know how it was!