April 08, 2020

Coconut Mango Pancakes

There's no better way to start your day than with a stack of pancakes! So light and fluffy, these vegan Coconut Mango Pancakes topped with Nicecream are a perfect flavour combination!

Ingredients:
1½ cups white spelt flour (all purpose flour is also fine)
1½ tbsp baking powder
2½ tbsp cane sugar
⅛ tsp salt
3 tbsp unsweetened shredded coconut
1½ cups non-dairy milk (we used coconut)
2½ tbsp coconut oil melted
1 tbsp vegan butter for the pan
1 pint Mango Banana Nicecream

Instructions:
1. Place flour, baking powder, cane sugar, salt, and unsweetened coconut flakes in a large bowl. Whisk together.
2. Add the coconut oil and non-dairy milk and stir well. Set aside for a few minutes until the batter puffs up.
3. Place a tablespoon of vegan butter in a frying pan and heat over medium heat. Once the vegan butter is sizzling, spoon the batter in circles into the pan.
4. 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.
5. Top the finished pancakes with scoops of Mango Banana Nicecream, shredded coconut, and maple syrup!

Coconut Mango Pancakes

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