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.