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.
Enjoy!
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
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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.
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Use a large spoon to mix in the banana, pineapple and mango.
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In another bowl, mix the coconut flour, rice flour, baking soda, and salt together. Then fold this into the fruit mixture.
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Add 2 tablespoons of the melted butter to the batter and mix to blend.
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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.)
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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.
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Garnish with more fruit (banana, pineapple, mango), and/or toasted coconut flakes.
David says
Yum! Have fun in Hawaii! Aloha, David
valentina says
Maholo, David. 😉 It was amazing!
Diana Fox says
Valentina,
Come plant a tree. I will show you a different view of the Big Island. Have a great vacation. E-mail me if you are on the island of Hawaii. I would need 3 hours of your time. Diana dnf@hlh.co
valentina says
Hi Diana, We just returned home, and I’m sorry I didn’t see this until now. (I took a break from my computer while on vacation.) We were on the Big Isand, near Kona. What type of tree would I have planted? Is your home there? If so, how lovely! We drove around almost the entire island, ate amazing food, and relaxed in the crystal clear ocean.
sippitysup says
Enjoy the tropics. We’ll enjoy the tropical flavors you’ve left behind. GREG
valentina says
Enjoyed!
Patricia@FreshFoodinaFlash says
Aloha Valentina. We were just in Maui and made banana pancakes with pineapple in our rental condo. They were so yummy! Have a fabulous time. Hope you see some turtles. We saw about ten of them in total while we were snorkeling.
valentina says
Hi Patricia. Oh my gosh – LOVED the sea turtles!! Saw them while snorkeling and just hanging out on the beach. So cool! Hope you had a fabulous vacation, too! xo V
Coco in the Kitchen says
This is outrageous, Valentina! I have to make these.
valentina says
Hope you do, Colette. Thanks! 🙂