Skip to main content
Tropical Coconut Pancakes with Mango & Kiwi
4 Serving Breakfast

Tropical Coconut Pancakes

with Mango & Kiwi

Tags: Soy-Free, Quick and Easy
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
460
FAT
8g
CARBOHYDRATES
86g
PROTEIN
9g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 1 mango
  2. 2 kiwis
  3. 2 cups all-purpose flour
  4. 3 tbsp baking powder
  5. ⅓ cup turbinado sugar
  6. 1¼ cups non-dairy milk*
  7. 5.5 oz coconut milk
  8. 2 oz maple syrup
  9. 1 tbsp vegetable oil*
  10. Salt*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: tree nut (coconut), wheat
Tools: Large nonstick skillet
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
460
FAT
8g
CARBOHYDRATES
86g
PROTEIN
9g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the fruit and batter

Peel and dice the mango and kiwis. Add flour, baking powder, turbinado sugar, non-dairy milk, coconut milk, and ¼ tsp salt to a large bowl, and whisk the batter. TIP: 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.

2
Cook the pancakes

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

3
Serve

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

SIMILAR RECIPES