Tropical Pancakes

I got a killer deal on all of this tropical fruit: kiwis/10 cents each, mangos 25 cents/each, pineapples $1. I wanted to put all of this produce to use. I love putting these fruits in my green smoothies, but since it’s Saturday, I decided to put them in pancakes.
Coconut Pancakes with Pineapple Mango Sauce
GF (Gluten-Free)
  • 1 1/4 c. brown rice flour &
  • 3/4 c. tapioca starch flour/potato starch flour OR use 2 c. whole-wheat pastry flour
  • 2 tsp. baking powder (aluminum free, I like Rumford’s)
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt (OPTIONAL)
  • 1-2 tsp. coconut extract (depending on coconut flavor desired; a little goes a long way!)
  • 1/2 c. unsweetened shredded coconut
  • 1 c. silken tofu
  • 1 c. water
  • 1 TBS. Ener-G Egg Replacer, well beaten w/ 1/4 c. warm water
  1. Put a non-stick frying pan or cast-iron skillet on medium heat.
  2. Sift dry ingredients.
  3. In blender, blend tofu & water until smooth and creamy.
  4. In separate bowl, mix egg replacer mixture and tofu blend.
  5. Mix in the dry ingredients.
  6. Using a ladle, pour in a circular motion, the pancake batter, making a circle. Smooth over the top. Cook for 1 1/2 minutes, flip and cook for 1 minute more, until golden.
  7. Top with pineapple/mango sauce, fresh fruit (like kiwi), shredded unsweetened coconut if desired.

Pineapple Mango Sauce

  • 1 c. unsweetened pineapple juice
  • 3 cups pineapple chunks
  • 1 mango
  • 2 TBS. cornstarch
  • 1/4-1/2 c. agave or honey (I used agave)
  1. Blend 2 cups pineapple and mango with cornstarch.
  2. Place juice, pineapple/mango blend in a saucepan and heat over high until you reach a boil.
  3. Turn heat down to medium-low, and simmer until thickened.
  4. Add pineapple chunks and agave. (the sauce will thicken even more with time)

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