Mango Lime Pancakes with Ginger & Coconut
Use organic ingredients whenever possible.
1 1/2 cups whole wheat pastry flour
1/4 cup macadamia nuts
1/4 cup coconut flour
1/4 cup unsweetened flaked coconut
2 Tbsp wheat germ
1 tsp baking powder
2 tsp baking soda
1/4 tsp cardamom
1/4 tsp cinnamon
2 cups “buttermilk” (nut milk + 1 Tbsp apple cider vinegar)
1 lime, juiced
Zest of 1 lime
1/4 tsp pure lime extract (optional)
1 Tbsp fresh ginger, grated
1 Tbsp crystallized ginger (omit to make recipe completely sugar-free), chopped
2 mangoes, divided
- Pop your breakfast plates in the oven and crank it to 200 F. Heat a large griddle or skillet.
- In a food processor, grind the macadamia nuts – this “meal” doesn’t have to be fine, just break down the nuts into small pieces. Set aside.
- Cut and peel mangoes and chop one of the halves into small dice. Set aside.
- Place the other halves into the food processor along with the lime juice and process until very smooth. Set aside.
- In a large bowl, combine flour, coconut flour, coconut flakes, wheat germ, baking powder, baking soda, and spices. Stir in the macadamia nut meal.
- In a small bowl, whisk together buttermilk, lime zest, and lime extract and then stir in the mango/lime mixture. Whisk this into the dry ingredients, breaking down any big clumps and then stir in diced mango, fresh ginger, and the crystallized ginger, if using. Let the batter sit for 10-15 minutes.
- When griddle is nice and hot, spoon batter onto it – spraying the surface with oil, if desired. Flip pancakes when the tops lose their shine and some bubbles pop to the surface. Cook for several minutes and then place the ‘cakes in the oven to keep warm.
- Serve with your favorite syrup.
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