2 cups flour (Pamela's artisan all purpose gluten free flour is what I used but anything works)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon course sea salt
½ cup unsweetened shredded coconut
2 tablespoons honey
1 cup plain yogurt
4 eggs
2 cups whole milk
2 tablespoons coconut oil for cooking FOR THE MANGO SAUCE
¼ cup butter
½ cup pureed mango (I cut up a mango and put it in the blender with the cream)
1½ cups heavy cream
4 tablespoons honey
1 tablespoon vanilla extract
pinch of salt
1 teaspoon flour
Preparation Instructions
In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt and coconut.
Add the honey, yogurt, eggs and milk and whisk to combine.
Heat the coconut oil on a griddle or large pan over medium heat.
Once the griddle is hot pour the batter into pancakes using a ¼ cup scoop. Flip when the down side is lightly golden.
When both sides are golden, remove and set aside on a plate or in a tortilla warmer to keep warm. Repeat until pancakes are all cooked. TO MAKE THE SAUCE
Melt the butter in a medium saucepan over medium heat.
Add the mango puree, cream (reserve about 1 tablespoon of the cream), honey, salt and vanilla extract.
Cook until bubbly, then combine the flour and reserved cream to make a paste and dump that in. Stir until slightly thick and bubbly.
Serve over the pancakes
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/05/coconut-pancakes-and-mango-sauce/