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Coconut Pancakes with Caramelised Mango and Macadamia Nuts (dairy and egg free, vegan)
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Coconut Pancakes with Caramelised Mango and Macadamia Nuts

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Diet: Vegan, Vegetarian
Keyword: coconut, macadamia nut, mango
Servings: 4 people

Ingredients

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

  • 200 grams self raising flour
  • 1 tbsp caster sugar
  • 225 millilitres coconut milk (see note 1)
  • vegetable oil for frying

To serve

  • coconut yogurt
  • desiccated coconut

Instructions

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).

To serve

  • Stack the pancakes and serve with some of the caramelised mango, coconut yogurt, candied macadamia nuts and a sprinkling of desiccated coconut.

Notes

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.