Ingredients
Servings: ￩￫
| .5 | cup Coconut Flour |
| .5 | cup All-purpose Flour |
| 1.5 | tsp Baking Powder |
| 1 | large Egg |
| 13.5 | Ounces Coconut Milk (one can, shaken) |
| 1 | tbsp Honey, plus more for serving |
| 1 | large Mango, fresh and cubed |
Instructions
Combine the flours and baking powder using a stand or hand mixer.Add egg to a separate bowl and beat, add coconut milk, 1 tbsp honey, and combine well.
Slowly pour liquid mixture into bowl with flour mixture and combine well. Let stand for 15 minutes. If batter is too thick.
Heat 1 tsp coconut oil on skillet over medium heat. Using a 1/4 cup measuring cup, scoop batter onto skillet and cook until edge turn brown and bubbles stop popping on top. Flip and cook for two minutes or until golden brown. Remove from heat and keep the pancakes warm until you get through the batter.
Serve immediately layered with coconut whipped cream or Siggi’s coconut yogurt, and fresh mango chunks. Drizzle with honey or maple syrup.
Makes 12 pancakes.
Nutritional info does not include mango, additional honey or maple syrup for serving and is per pancake.
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