Vegan Coconut Pancakes with Mango Sauce

• Vegan

• Produce

  • 4 Mangoes

• Refrigerated

  • 1 1/2 cups Non-dairy milk

• Condiments

  • 1 Vegan buttery spread

• Baking & Spices

  • 1 3/4 tbsp Baking powder
  • 2 1/2 tbsp Cane sugar, organic
  • 1/8 tsp Salt
  • 1 1/2 cups Spelt flour, white

• Oils & Vinegars

  • 2 1/2 tbsp Canola oil, organic

• Nuts & Seeds

  • 3 tbsp Coconut, unsweetened

• Liquids

  • 2 tbsp Water

Found on theprettybee.com

Description

Ingredients

• 1½ cups white spelt flour (all purpose flour is also fine)
• 1¾ Tablespoons baking powder
• 1½ cups non-dairy milk (I used unsweetened coconut milk)
• 2½ tablespoons organic cane sugar
• 2½ tablespoons organic canola oil
• 3 Tablespoons unsweetened shredded coconut
• ⅛ teaspoon salt
• vegan buttery spread for pan
• 4 mangoes, peeled and pits removed, then sliced
• 2 Tablespoons water
• optional: sweetener of your choice

Directions

• Place the white spelt flour, baking powder, cane sugar, salt, and unsweetened coconut flakes in a large bowl. Whisk together.
• Add the organic coconut oil and non-dairy milk and stir well. Set aside for a few minutes until the batter puffs up.
• Place a tablespoon of vegan buttery spread in a frying pan and heat over medium heat. Once the vegan buttery spread is sizzling, spoon the batter in circles into the pan.
• Cook until the edges look done, about 3 minutes, then carefully flip the pancakes. Cook for an additional 2-3 minutes until pancakes are cooked through and golden brown. Repeat with remaining batter.
• While the pancakes cook, you can make the mango sauce. Place the mango slices, water, and sweetener (if using) in a food processor and process on high speed until smooth.
• Top the finished pancakes with vegan buttery spread and the mango sauce. Enjoy!