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!

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
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!

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