Spiced Triple Coconut and Mango Pancakes features coconut milk, shredded coconut, coconut oil, mango, spices and a touch of vanilla extract to further enhance flavors!
Love it? Pin it to SAVE it!
Follow Living Linda on Pinterest for more great tips, ideas and recipes!
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
Where does the “Spiced” come in, you ask. I was watching “Unique Sweets” – on of my favorite shows on the Cooking Channel on Friday – and they were featuring an ice cream shop and he added ginger, Spanish paprika and Saffron to one of his ice cream creations. I thought that sounded interesting and I always like adding spices to sweet so I made a mental note.
Today, I added that spice combo to my pancakes. Absolutely fantastic! There was just a hint of the Spanish paprika and saffron. It really balanced out the sweet of the coconut, ginger and mango.
Spiced Triple Coconut and Mango Pancakes
Yields approximate 12 pancakes
For the pancakes:
1 1/2 cups Pamela’s Gluten Free Baking Mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs, separated
1 cup coconut milk (or you could use coconut water, whole milk or other nut milk)
1 Tablespoons coconut oil
1 Tablespoon cane sugar
1 teaspoon vanilla bean paste
1 teaspoon ginger
1/2 teaspoon Spanish paprika
pinch of saffron
1/4 cup unsweetened shredded coconut + more for garnish
coconut cookie crumble, for garnish (optional)
Mango Coulis, for garnish
Coconut oil spray, for frying
In small frying pan, melt coconut oil. Set aside to cool slightly.
In a medium bowl, whisk egg whites until light and frothy. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, Spanish paprika and pinch of saffron.
In another medium bowl, whisk together the coconut milk, egg yolks, sugar and vanilla.
Add the wet ingredients, except egg whites, all at once to the dry ingredients and mix until just combined, being careful not to over mix.
Fold in shredded coconut and mix until combined. Fold in whipped egg whites until just combined.
Set aside for 10-20 minutes.
To make the pancakes:
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
For each pancake, scoop 1/4 cup of batter onto skillet or griddler.
Cook until surface of pancakes have some bubbles and a few have burst. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
Plate and serve with coconut cookie crumble, more shredded coconut, mango coulis and maple syrup or your favorite toppings. Enjoy!