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!
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 tbsp of oil in a large, non-stick frying pan over medium heat. Spoon a large tbsp 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.