With mangoes, coconut and pineapple as the stars, this is a hearty, fruit-filled breakfast that everyone will love! Tropical pancakes. Does that even make sense!?
Maybe not — however, as I mentioned when we dished up the Sweet and Spicy Pineapple Grilled Pork Chops, my family and I are going on a tropical beach vacation (today’s the day!), and I’ve been working tropical fruits into all sorts of recipes.
Mangoes, pineapple, coconut and vanilla. I haven’t been able to get these lovely flavors out of my mind. So naturally, I put them all into a pancake. A deliciously sweet, dessert-like pancake.
P.S. I only call it a vacation when I don’t work — but . . . I’ve prepared a few delicious recipes for you for while I’m relaxing on the beach. Please pop over from time to time to see what I made for you. 🙂
- ½ cup light coconut milk
- ¼ cup milk (non or low-fat)
- 1 large egg, lightly beaten
- 2 tablespoons honey
- 1 tablespoon pure vanilla extract
- ½ cup mashed ripe banana
- ¾ cup diced fresh pineapple (Here's How to Peel and Cut a Pineapple.)
- 1 whole diced Ataulfo mango (Here's How to Cut a Mango.)
- ½ cup rice flour
- ¼ cup coconut flour
- 1½ teaspoons baking soda
- ¼ teaspoon sea salt
- ¼ cup unsalted melted butter, divided
- more fruit and/or toasted coconut flakes for garnish -- if desired
- In a medium-sized mixing bowl, combine the coconut milk, milk, egg, honey and vanilla. Use a whisk to blend everything together until it's smooth.
- Use a large spoon to mix in the banana, pineapple and mango.
- In another bowl, mix the coconut flour, rice flour, baking soda, and salt together. Then fold this into the fruit mixture.
- Add 2 tablespoons of the melted butter to the batter and mix to blend.
- Preheat a large skillet over low to medium heat with a bit of the remaining melted butter. To cook the pancakes, use a ⅛ cup measure (or 2 tablespoons) to drop the batter into the pan, with ample space between each one. (You shouldn't try to make them any bigger than this because they are very fragile to flip.)
- Cook the pancakes for approximately two minutes per side, until they start to brown along the edges. Use a bit more of the butter each time you add batter to the pan. As the pancakes are finished, place them on a plate and cover with foil until you’re ready to serve.
- Garnish with more fruit (banana, pineapple, mango), and/or toasted coconut flakes.