Coconut Pancakes with Mango
Serves 4
1 1/2 cups (225g) self-raising flour (1 prefer Almond Meal & grounded flaxseed combined not flour)
1/2 cup (40g) shredded coconut
2 Free Range Eggs, lightly whisked
1 cup (185ml) coconut milk
2 tbls chia seeds
Melted butter, to brush
2 mangoes, finely chopped (or berries)
Method
1. Combine flour (or almond meal) and coconut in a large bowl.
Whisk egg, coconut milk, coconut milk and chia seeds in a jug.
Stir into flour (almond meal) mixture.
2. Heat a non-stick frying pan over medium/low heat. Lightly brush with melted butter. Pour some batter into the pan. Cook for 2 mins or until bubbles appear on the surface.
Carefully turn and cook for 1 min or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining mixture to make 12 pancakes.
3. Stack the pancakes on serving plates.
Top with butter, mango and mint.
- top with berries instead of mango
