Coconut Pancakes, Caramelised Mango and Macadamia Nuts
I’ve made my simple vegan pancakes more exotic by serving them with caramelised mango, candied macadamia nuts and some coconut yogurt. Get the recipe below.
Monday to Friday I don’t eat breakfast. I wake up late and rush around to make sure I’m at my desk and read to work on time. Before I know it it’s lunch time. I love that at the weekends I can be just as lazy, eat my breakfast mid-morning / early afternoon and just call it brunch!
Pancakes are always my go to brunch recipe. Depending on the toppings you choose they can be sweet or savoury. They are the perfect vehicle for all of your other favourite foods.
This week I’m sharing my Coconut Pancakes with Caramelised Mango and Macadamia Nuts. The pancakes have been made with coconut milk to give them a rich flavour but you can always make these with a more neutral plant milk if you wish.
I made a dry caramel which I then used to caramelise the mango and I candied the macadamia nuts in the oven with maple syrup. Some coconut yogurt and a sprinkling of desiccated coconut finishes the dish off nicely!
How to caramelise mango (or any other fruit)
You have probably come across caramelised banana on the edge of a dessert in a restaurant. Once I discovered just how easy it was to caramelise banana at home I started experimenting with other fruits. It works best with soft fruits which makes mango the perfect choice.
To caramelise the mango you add caster sugar to a non stick sauce pan and heat this until it has melted and begun to turn golden. Simply add in your wedges of mango and let them cook for a few minutes. The caramel will then cling to them making them even more sweet and sticky!
How to make candied nuts
You’ll find the full instructions for making candied nuts in the recipe card below but let me reassure you now that they are indredibly easy to make. I’ve heard of people struggling to make them in the past and that’s usually because they are using granulated sugar or caster sugar. But, it’s much easier to simply coat the nuts in a little maple syrup. It then only takes 7-8 minutes in the oven for the sugar to heat up and begin to bubble.
Once you take the nuts out of the oven the maple syrup will then set firm. And just like that you will have perfect candied nuts! You will see from the recipe I sprinkle over some coarse sea salt but you could also add spices or herbs if you were making these as a snack. It really is that simple!
These Coconut Pancakes with Caramelised Mango and Macadamia nuts are egg and dairy free making them perfect for anyone who follows a vegan or plant based diet.
Coconut Pancakes with Caramelised Mango and Macadamia Nuts
For the candied nuts
- 150 grams macadamia nuts or other nuts of your choosing
- 1 tbsp maple syrup
- 1 pinch coarse sea salt
For the caramelised mango
- 60 grams caster sugar
- 1 mango peeled and cut into wedges
For the pancakes
- coconut yogurt
- desiccated coconut
To make the candied nuts
- Pre-heat your oven to 180C / 356F / gas mark 4.
- Mix the macadamia nuts together with the maple syrup until they are well coated.
- Spread them out onto a baking tray that has been lined with baking parchment and place into the oven for 7-8 minutes.
- Remove them from the oven and leave them to cool completely while you make the mango.
To make the caramelised mango
- Place the caster sugar into a non-stick pan and place over a medium heat.
- Melt the sugar until it has turned golden. Do not be tempted to stir the sugar to help it melt. You must not touch the sugar. Be patient and swirl the sugar around the pan to make sure it melts evenly.
- Add the wedges of fresh mango to the pan and cook for 1 – 2 minutes until the bottoms of the mango and coated in the melted sugar.
- Remove the pan from the heat and leave until you are ready to serve.
To make the pancakes
- Sift the flour into a large mixing bowl along with the caster sugar.
- Make a well in the middle and slowly pour in the coconut milk while mixing. Pouring the milk in slowly will prevent lumps forming.
- Heat roughly 1 tablespoon of vegetable oil in a frying pan and spoon in roughly 1/8th of the pancake mix.
- Leave the pancake to cook on this side for up to 5 minutes or until bubbles are forming on the top of the pancake and the underside is golden.
- Flip the pancake and cook for 3 minutes or until the underside is golden.
- Repeat this process until you have used up all of the pancake mix. The cooked pancakes can be kept warm in your oven but make sure it is on a low temperature setting (roughly 80C / 176F).
- Stack the pancakes and serve with some of the caramelised mango, coconut yogurt, candied macadamia nuts and a sprinkling of desiccated coconut.
Note 1 – what type of coconut milk?There are two types of coconut milk: (1) the type that is found in the tinned food section of the supermarket ; and (2) the drinkable kind that comes in a carton and is found with the other cows milk substitutes. For this recipe we want the latter. Tinned coconut milk has a much higher fat content and will be very rich and thick. The type of coconut milk we want is sometimes called coconut milk. But, be very careful and do not confuse it with coconut water!!! If easier, just use soy, oat, or another type of nut milk.
More vegan breakfast and brunch recipes
Do you eat egg and dairy? There are lots of other pancake recipes that you might like to try elsewhere on the blog. Enjoy!