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Coconut, Mango Pancakes
Servings: 4
Preparation Time: 20 minutes
Ingredients:
- 1 1/4 cups barley flour (do not pack flour; fill cup with a spoon)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 egg
- 1 tablespoons honey
- 3/4 cup mangoes
- 1/4 cup plus 2 tablespoons coconut oil
- 1 cup warm water
Topping ideas: honey, shredded coconut, extra mango slices
Directions:
If coconut is solid at room temperature, place it in a bowl of warm water until it liquefies.
Melt 2 tablespoons coconut oil in skillet over low heat.
Meanwhile, mix all dry ingredients in a bowl. In a separate bowl, beat egg slightly, then mix in remaining ingredients.
Add wet ingredients to dry—MIXING ONLY UNTIL COMBINED. (If you overmix, the pancakes will be dense).
Cook pancakes until bubbles form on the surface, then flip over. Heat until golden on each side.
Drizzle pancakes with honey. Top them with extra mango slices and shredded coconut.
Recipe and photo submitted by Lisa, Ft. Lauderdale, FL.
