This recipe is my favourite guilty pleasure for weekend brunches. It’s perfect for people suffering from gluten intolerance and can be the perfect start-of-day-kinda-breakfast!
Let’s get you to the recipe.
You should know this recipe serves 4 people and you don’t need any fancy equipment for amazing results
For a stack of 8-10 pancakes you need:
1 and 1/2 cups of oat flour (grind some oats if you cannot find this flour)
1/2 cup coconut flour
2 medium sized eggs
250 ml coconut milk (can substitute for coconut water for a lighter version)
zest of 1 lime
1 tsp vanilla extract
For the sauce:
1 ripe mango
1 lime for the zest and juice
1 tbsp of raw honey or maple syrup
100 ml water
For frying use coconut oil.
Prepare the batter by mixing the dry ingredients in one bowl and the wet ingredients in another. Combine the two mixtures until a light and creamy batter results. Add some lime zest to your batter.
Start frying your pancakes either in batches or one by one, depending on the size of your pan. Add the batter slowly to the greased pan using a ladle. Your pancakes are ready when bubbles form at the top and you can flip them on the other side. Once you flip, don’t leave more than a minute on this side.
After you cooked all your batter and have your stack of pancakes done, it’s time for the sauce.
Cut your mango in cubes and add it to a saucepan together with lime juice, zest and water. Let it simmer until creamy and runny. Add the honey to taste. Some mangoes can be already very sweet so it depends. Using a hand-held mixer mix or just a fork mash the fruit into a smooth paste. Now it’s ready to be poured on top of your stack of pancakes. Serve with the hot sauce and a few sprinkles of lime zest and dried coconut. Enjoy and
Now that’s a Good Morning!
You can download the recipe here.