Vegan Coconut Pancakes with Mango Sauce.
Deliciously light and fluffy vegan coconut pancakes are wonderful when topped with mango sauce.
Ingredients
For the pancakes:
- 1 ½ cups white spelt flour all purpose flour is also fine
- 1 ¾ Tablespoons baking powder
- 2½ tablespoons organic cane sugar
- ⅛ teaspoon salt
- 3 Tablespoons unsweetened shredded coconut
- 1½ cups non-dairy milk I used unsweetened coconut milk
- 2½ Tablespoons organic coconut oil melted
- 1 Tablespoon vegan buttery spread for the pan
For the sauce:
- 4 mangoes peeled and pits removed, then sliced
- 2 Tablespoons water
- sweetener of your choice optional
Instructions
- Place the white spelt flour, baking powder, cane sugar, salt, and unsweetened coconut flakes in a large bowl. Whisk together.
- Add the organic coconut oil and non-dairy milk and stir well. Set aside for a few minutes until the batter puffs up.
- Place a tablespoon of vegan buttery spread in a frying pan and heat over medium heat. Once the vegan buttery spread is sizzling, spoon the batter in circles into the pan.
- Cook until the edges look done, about 3 minutes, then carefully flip the pancakes. Cook for an additional 2-3 minutes until pancakes are cooked through and golden brown. Repeat with remaining batter.
- While the pancakes cook, you can make the mango sauce. Place the mango slices, water, and sweetener (if using) in a food processor and process on high speed until smooth.
- Top the finished pancakes with vegan buttery spread and the mango sauce. Enjoy!
Notes
Nutrition facts are for 2 pancakes and some mango puree.
You can store any leftover pancakes in the freezer for up to 2 months.
Reheat frozen pancakes in a toaster oven for best results.
Nutrition
Calories: 483kcalCarbohydrates: 72gProtein: 10gFat: 18gSaturated Fat: 11gSodium: 150mgPotassium: 950mgFiber: 10gSugar: 32gVitamin A: 2105IUVitamin C: 60.1mgCalcium: 358mgIron: 3.4mg
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