Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups white spelt flour (all purpose flour is also fine)
  • 1 3/4 Tablespoons baking powder
  • 2½ tablespoons organic cane sugar
  • ⅛ teaspoon salt
  • 3 Tablespoons unsweetened shredded coconut
  • 1½ cups non-dairy milk (I used unsweetened coconut milk)
  • 2½ Tablespoons organic coconut oil (melted)
  • 1 Tablespoon vegan buttery spread (for the pan)
  • 4 mangoes (peeled and pits removed, then sliced)
  • 2 Tablespoons water
  • sweetener of your choice (optional)

Instruction

  • 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!