Why hello there :)
This recipe is based on my original Cinnamon Coconut Pancakes, and I thought it turned out super well ! I just re-vamped it a little bit by using Stevia instead of evaporated cane juice, two kinds of flour, and adding some unsweetened coconut flakes. Delicious!
And the mango topping.... oh boy.
So sticky and sweet, this is the perfect topping to send you into tropical heaven. Drizzle everything in agave nectar and enjoy a delicious and blissful meal.
Cinnamon Coconut Pancakes (Re-vamped!)
Based on Kim Barnouin's Maple and Apple Cinnamon Pancakes
Makes 8 pancakes
1/2 c. unbleached all purpose flour
1/2 c. whole wheat flour
1/2 t. Stevia
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 t. cinnamon
1 c. almond milk
1 t. vanilla
2 T. Earth Balance Coconut Spread, melted
3 T. unsweetened coconut flakes
Very SMALL amount of oil for frying
2 mangos, diced
4 T. agave nectar
1. In a medium bowl, combine flours, Stevia, baking powder, baking soda, salt, coconut flakes, and cinnamon.
2. In a smaller bowl, combine milk, vanilla, and melted EB coconut spread.
3. Combine the two mixtures and whisk until batter is smooth.
4. Heat a SMALL amount of oil in a large skillet over medium heat. To do this, you can just lightly wet a napkin with oil and rub on the bottom of the skillet.
5. Using a 1/4 c. measure or a large ice cream scoop, pour batter into heated skillet, making only one pancake at a time.
6. Cook until you see bubbles forming on the top of the batter, then carefully flip pancake and cook until the other side is golden brown.
For the Mango Topping:
1. Place mango and agave in a saucepan over medium-high heat.
2. Let cook until agave has evaporated, leaving the mango sticky and sweet and golden brown.
3. For added flavor, allow the mango to cook until caramelization starts to occur.
Take a pancake, drizzle with agave, place a spoonful of mango on top, and sprinkle with more coconut flakes. Yum!
What is your favorite kind of pancakes?