4 Serving Breakfast

Tropical Coconut Pancakes

Name: Tropical Coconut Pancakes with Mango & Kiwi
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1⅔ cups all-purpose flour; 3 tbsp baking powder; ⅓ cup turbinado sugar; 1¼ cups non-dairy milk (not included); 5.5 oz coconut milk; 1 mango, peeled and diced; 2 kiwis, peeled and diced; 2 oz maple syrup; 1¼ cups non-dairy milk*; 1 tbsp vegetable oil*; Salt*; *Not included; For full ingredient list, see Nutrition.

with Mango & Kiwi

<600 Calories Soy-Free Chef's Choice Bone Health

Cook Time

4 Servings | 15 min

Nutrition (per serving)

CALORIES

460

FAT

CARBOHYDRATES

86g

PROTEIN

View Full Nutrition Label

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INGREDIENTS

1 2/3 cup all-purpose flour
3 tbsp baking powder
1/3 cup turbinado sugar
1 1/4 cup non-dairy milk*
5.5 floz coconut milk
1 mango, peeled and diced
2 kiwi, peeled and diced
1/4 cup maple syrup

Allergens: tree nut (coconut), wheat

Tools: Large nonstick skillet

Cook Time

4 Servings | 15 min

Nutrition (per serving)

CALORIES

460

FAT

CARBOHYDRATES

86g

PROTEIN

View Full Nutrition Label

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INSTRUCTIONS

Add flour, baking powder, turbinado sugar, non-dairy milk, coconut milk, and ¼ tsp salt to a large bowl and whisk the batter. TIP: Coconut milk should be completely liquid when added. If it's solid, let it sit at room temperature until liquid, or add to a heatproof bowl and microwave for 30 seconds.

Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Add ¼ cup batter and cook until it begins to bubble, 2 to 3 minutes. Flip pancake and cook an additional 2 minutes, or until cooked through. Repeat with remaining batter, adding oil as needed. (You should get about 16 small pancakes.)

Divide the tropical coconut pancakes between plates and top with mango, kiwi, and maple syrup.