Dessert

Mango and coconut pancakes recipe

Name: Mango and coconut pancakes recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 cups (375ml) coconut cream; 6 eggs, separated; 1 1/2 cups (225g) self-raising flour, sifted; 1 1/2 tbs finely grated palm sugar; 1 1/2 tsp baking powder, sifted; Cooking oil spray, to grease; 500g sour cream; Thinly sliced mangoes, desiccated coconut and runny honey, to serve

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by delicious. team

delicious. team

Dec 01, 2017

Staring at your impulse-buy tray of mangoes? Tired of that desiccated coconut at the back of the cupboard? Use them up in this easy, summery breakfast recipe.

1 1/2 cups (375ml) coconut cream
6 eggs, separated
1 1/2 cups (225g) self-raising flour, sifted
1 1/2 tbs finely grated palm sugar
1 1/2 tsp baking powder, sifted
Cooking oil spray, to grease
500g sour cream
Thinly sliced mangoes, desiccated coconut and runny honey, to serve

Method

1.

Preheat the oven to 100°C.
2.

To make pancake batter, whisk coconut cream, egg yolks, flour, sugar, baking powder and a pinch of salt flakes in a bowl until combined. In a separate bowl, using a clean whisk, whisk eggwhites to medium peaks. Fold whisked eggwhites through coconut cream mixture.
3.

Grease a non-stick frypan and place over medium-high heat. Pour 1/3 cup (80ml) pancake batter into pan and cook for 2 minutes or until bubbles form. Flip and cook for a further 1 minute or until cooked through. Transfer to a baking tray and place in oven to keep warm. Repeat with remaining batter, greasing pan as required.
4.

Stack pancakes, layering sour cream and mango between each. Scatter with desiccated coconut and drizzle with honey, then serve immediately.