Delicious fluffy coconut mango pancakes recipe that is vegan and gluten free. Perfect breakfast option for those with dietary restrictions.
Delicious and Healthy Breakfast Option
Learn how to make delicious and healthy fluffy pancakes with mango chutney, toasted coconut, and cashew cream. These decadent pancakes are quick and easy to make, and you won’t believe they are actually good for you! The recipe includes almond flour, coconut flour, psyllium husk, baking powder, blue spirulina, rum extract, and full-fat coconut milk. Top your pancakes with toasted coconut, cashew cream, or butter and banana slices for a delicious treat.
To make the pancakes, simply mix all the dry ingredients together, add the extract and milk, and mix until combined. Cook the mangos in a pan with water for 10 minutes while cooking the pancakes in a skillet until golden brown on each side. Serve with your favorite toppings and enjoy a satisfying and nutritious breakfast or brunch. Give this recipe a try and let us know how it turns out!
Island-Inspired Breakfast Bliss: Indulge in our Mouthwatering Vegan and Gluten-Free Fluffy Coconut Mango Pancakes!
Hi there I’m Dena and I like taking my favorite comfort meals and turning them into healthier plant-based versions to fuel my active lifestyle if this sounds like something you would be interested in then stick around and make sure to hit the like button and subscribe today I’m making pancakes but not just any old pancakes these are a.
Fluffy tropical version that just happened to be vegan and gluten-free oh and did I say fluffy and delicious our dry ingredients are almond flour or almond meal coconut flour and celium husk if you’re unfamiliar it’s basically just a fiber and it’s going to give the pancakes a nice fluffy texture and keep them soft.
And moist we’re also adding baking powder and spirulina the spirulina is just for the fun color but it has its health benefits too it’s actually a form of algae that is high in protein and is high in antioxidants as well we’re not using a lot of it here just a little bit for.
Color but try it in your smoothies too it doesn’t add any type of bitter flavor and it definitely does not not taste like fish next I’m adding rum extract you could also just use a little bit of rum or vanilla and some full fat coconut milk you’ll want to use the full fat kind that comes in a can just give this.
A little bit of a mix until it’s well combined pancakes are definitely one of my favorite meals I don’t just have them for breakfast or brunch either they make a really convenient vent week night dinner after a busy day and they are fantastic to prep ahead and keep in the freezer another reason I love pancakes is because it’s like a NeverEnding base.
Recipe you can add so many different flavors and toppings and it just never gets boring also occasionally I will add some protein powder but these really didn’t need it so I just left it out this time and I was really happy with the texture and the flavor but if you wanted to boost the protein for your meal you could just have a little bit of.
A protein shake on the side or maybe some tofu after we’ve got this mixed we are just going to set it aside and let it rest for a few minutes while we get our other ingredients ready I really like to have these pancakes with mango chutney some toasted coconut and a cashew cream sauce.
For the mango chutney I’m keeping it very simple just some frozen mangoes with a splash of water if you like it a little bit sweeter you could add some agave syrup or date syrup or even a little bit of coconut sugar I’ve got my cast iron skillet nice and hot it’s well seasoned so I don’t need to add any oil I cook almost.
Everything in cast iron because did you know when you cook and cast iron you do impart some iron into your food and we’re just going to cook the pancakes a couple of minutes per side 2 to 4 minutes until they’re gold golden and fluffy and our mangoes are looking perfect so I’m just going to scoop these.
Out into a bowl and set those aside so they can be cooling off a little bit while we get our other pancakes ready and I just love mangoes I think they might be my favorite fruit I love them fresh all summer long but I just have to have them so when they’re not in season I keep them stocked in the freezer so we’ve got our nice fluffy.
Stack of delicious pancakes and I’m just going to make a pb2 cashew cream and I’m just using the pb2 powder the cashew one and a splash of almond milk and trust me it’s delicious you can just mix it with a little water or milk or even um do half and half peanut butter or cashew butter or almond butter and you can use it.
Anywhere that you would use a nut butter peanut butter almond butter cashew butter it just has the fat removed so it’s a little bit more calorie friendly and it’s also great as a base for either a sweet or a savory sauce sorry about the camera Focus there I am still learning to use this equipment.
Obviously but anyway we’re going to top these with our mangoes and our toasted coconut and I decided to also add some bananas here just sounded really good and it was it was really amazing I just topped this with my cashew cream sauce and this was so decadent the pancakes were fluffy all the fruit was sweet and.
The cashew sauce just added so much creaminess it it was just awesome uh even my non-vegan husband loved these pancakes and asked that we could have these on repeat so I’m impressed I’m leaving the full recipe in the description box if you try these or try a version of them tag me and let me know or let me know in the comments what you.
Think would be good and as always I so appreciate you watching and please remember to give me a like and a subscribe bye for
