Mango Pancakes with Coconut Caramel Sauce

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Ever since brunch last week, I have been thinking about pancakes…

There is a restaurant, down the road from my house called Tom’s Kitchen. A small, everyday, affordable eatery owned by michelin starred chef Tom Aikens that serves some of the most impressive pancakes in town. I say pancakes, but in fact it is one, solo, colossal affair. It takes up the whole plate in a serving large enough to rival a small cake. Blueberry stuffed and swimming in maple syrup, it’s a dish to seduce even the most staunch egg lover away from their morning’s benedict. Suffice to say it is also a wheat containing pancake and as such off limits to my delicate tummy.

To satisfy my Tom’s inspired cravings, I was planning a bit of a bank holiday recreation (there is nothing like spoiling the family on a sunday morning…) but Waitrose threw a bit of a curve ball to my plan with their 75p reduced mangoes. So this weekend’s brunch looked a little more like this…

Fluffy Mango Pancakes with Coconut Cream Sauce Fluffy Mango Pancakes with Coconut Cream Sauce

These fluffy mango pancakes are inspired by the pineapple stuffed pancakes I ate almost every morning when we were staying in Munduk, Bali. Always served with extra fresh fruit, dribbled with coconut syrup and dolloped in coconut cream. My oh my do I love how healthy food can still be so moorish and delicious!

I’m just gonna put it out there… this is a bank holiday pancake breakfast far more seductive than blueberries alone. Especially with such a deliciously decadent sauce to drizzle over.

Fluffy Mango Pancakes with Coconut Cream Sauce

These particular pancakes are made with spelt flour. My favourite of all the gluten containing grains. It is the easiest to digest and has a wonderful nutty flavour. I often use it in place of regular wheat flour in my cooking. It has a much better texture than the crumbly, floury-tasting, gluten free flours and makes for a wonderful light and bouncy american pancake.

The sauce is made much like custard, with egg yolks and coconut milk and sweetened with natural, unrefined coconut sugar. (can be bought online or in health food shops) It has a wonderfully rich, caramel taste and toffee-like flavour, which works beautifully with the fresh fruit. It take a couple of minute to make on the stove and is well worth the trouble! I Often make double the amount and keep it in the fridge to use as a spread for toast or stir into yoghurt. It lasts for 2-3 days.

Fluffy Mango Pancakes with Coconut Cream Sauce

Mango Pancakes with Coconut Caramel Sauce Recipe

I suppose I needn’t tell you that they are a little bit indulgent, whilst being healthy… but this is what bank holidays are all about. Healthy foodporn… bring it on!

Serves 4

Preparation time: 10 minutes

Cooking time: 15 minutes

  • 160g white spelt flour, sifted
  • 2 teaspoons baking powder
  • 1 tablespoon coconut sugar
  • a pinch of  salt
  • 1 egg
  • 300ml unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 medium sized ripe mango, chopped in small 1cm squares
  • melted coconut oil, to cook the pancakes

For the Coconut Sauce

  • 1/2 cup full thick coconut milk
  • 1 egg yolk
  • pinch of salt
  • 1/4 cup coconut sugar
  • 1 tablespoon water
  • 30g coconut flakes

Method

Sift together flour, baking powder, sugar, and salt. In a separate bowl whisk the egg until it doubles in volume then gently incorporate with the milk and vanilla. Gently mixing, slowiy add the egg and milk to the dry ingredients, stir until smooth, but try to keep as much air in as you can. If the batter seems too thick to pour, add a little more almond milk. Add half the chopped mango to the batter and save the other cup to top the pancakes while serving.
Cook in a hot frying pan, greased with melted oil. You want to use approximately 1/4 -1/3 cup of batter for each pancake. Cook each pancake until bubbly, a little dry around the edges, and lightly browned on the bottom; flip and brown the other side. Repeat with the rest of the batter.
Combine the egg, coconut sugar, coconut milk, vanilla, and salt and water in a small heavy-duty saucepan over medium-high heat. Keep the mixture over the heat, whisking constantly and quickly until mixture has thickened and the coconut has is a light caramel colour, and starts to thicken this should take 10-15 minutes.
Stack the pancakes. Top with the syrup, a handful of coconut flakes and the rest of the mango.Fluffy Mango Pancakes with Coconut Cream Sauce
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