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)
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1 1/4 c. brown rice flour &
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3/4 c. tapioca starch flour/potato starch flour OR use 2 c. whole-wheat pastry flour
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2 tsp. baking powder (aluminum free, I like Rumford’s)
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1 tsp. baking soda
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1/2 tsp. sea salt (OPTIONAL)
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1-2 tsp. coconut extract (depending on coconut flavor desired; a little goes a long way!)
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1/2 c. unsweetened shredded coconut
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1 c. silken tofu
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1 c. water
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1 TBS. Ener-G Egg Replacer, well beaten w/ 1/4 c. warm water
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Put a non-stick frying pan or cast-iron skillet on medium heat.
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Sift dry ingredients.
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In blender, blend tofu & water until smooth and creamy.
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In separate bowl, mix egg replacer mixture and tofu blend.
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Mix in the dry ingredients.
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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.
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Top with pineapple/mango sauce, fresh fruit (like kiwi), shredded unsweetened coconut if desired.
Pineapple Mango Sauce
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1 c. unsweetened pineapple juice
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3 cups pineapple chunks
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1 mango
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2 TBS. cornstarch
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1/4-1/2 c. agave or honey (I used agave)
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Blend 2 cups pineapple and mango with cornstarch.
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Place juice, pineapple/mango blend in a saucepan and heat over high until you reach a boil.
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Turn heat down to medium-low, and simmer until thickened.
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Add pineapple chunks and agave. (the sauce will thicken even more with time)
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