Coconut Mango Pancakes
It’s been a while since I posted a pancake recipe so I figured it was about time. Plus we were completely out of maple syrup yesterday and I just cannot convince my kids that using jam or honey is yummy. Stinkers.
I decided that if I made a ‘special sauce’ they would be pretty likely to try it and like it so I headed to the pantry and started grabbing ingredients and came up with these.
The kids loved them. My oldest was suspicious of the sauce, but he tried it, gobbled his portion down and then had seconds (he is my pickiest eater) and all the other kids were quiet while eating – always a good sign. All plates were clean as they were carried to the sink.
I call that success.
We eat pancakes fairly regularly. I figure so long as I make them healthy and filled with protein then they are a great start to the day and, of course, a yummy start to the day! So yes, these are actually healthy 
Yay for yummy AND healthy!
Now, I usually will make my pancakes either with a gluten free flour mix or with freshly milled whole grain flour. It just depends on what I have on hand. These particular ones I made gluten free but they will work fine with regular flour as well.
- 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
- 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
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
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