Coconut Pancakes and Mango Sauce
Recipe By: 
Recipe type: Breakfast, Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • FOR THE PANCAKES
  • 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
  1. In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt and coconut.
  2. Add the honey, yogurt, eggs and milk and whisk to combine.
  3. Heat the coconut oil on a griddle or large pan over medium heat.
  4. Once the griddle is hot pour the batter into pancakes using a ¼ cup scoop. Flip when the down side is lightly golden.
  5. 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
  6. Melt the butter in a medium saucepan over medium heat.
  7. Add the mango puree, cream (reserve about 1 tablespoon of the cream), honey, salt and vanilla extract.
  8. Cook until bubbly, then combine the flour and reserved cream to make a paste and dump that in. Stir until slightly thick and bubbly.
  9. Serve over the pancakes
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/05/coconut-pancakes-and-mango-sauce/