Bring a slice of the exotic into your home this Shrove Tuesday with our mouth-wateringly light mango and coconut pancakes. Fluffy, fruity, flavourful, we’ve even put a new spin on the maple syrup topping!
So make a humungous stack of these today and tuck into some sunshine this February.
Details
Servings
4 servings
Prep time
5 minutes
Cooking time
15 minutes
Dietary
Plant-Based / Vegan / Contains Gluten and Soya
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Ingredients
310g White Self-Raising Flour
8g Baking Powder
20g Coconut Sugar
1 Vanilla Pod
400g Plant-Based Milk (we used Soya)
Pinch of Salt
Plant-Based Butter and Olive Oil for cooking
- For the sauce
200g LoveMeTender® Fresh Mango
100g Tinned Coconut Milk
1 tbsp Maple Syrup
Method
- Cut the vanilla pod in half with the tip of a knife and scrape out the seeds inside. Add to a bowl with the rest of the pancake ingredients and whisk vigorously. Do not waste the vanilla pod, blend into a smoothie later or keep it buried in sugar.
- Heat a nonstick pancake pan with a knob of plant-based butter and a drizzle of olive oil. Add a ladle of pancake batter, cook for about 15 seconds, flip the pancake and cook for a further 15 seconds. Repeat until you use all the batter.
- Blend the ingredients for the sauce and serve with pancakes.
- Garnish with the diced mango and coconut flakes.