🍳 Vegan exotic pancakes with mango

Name: Vegan exotic pancakes with mango
Total time: 30 min
Yield: 4 servings
Ingredients: 120 g spelt flour Type 630; 50 g coconut flour; 2 tsp cream of tartar baking powder; 1 pinch salt; 2 tbsp coconut blossom sugar; 450 ml rice drink (rice milk) (with coconut); 4 tsp rapeseed oil; 0.5 mango; 200 g coconut yogurt; 2 tsp chia seeds

481 kcal · 30 min · 4 servings

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Ingredients

120 g spelt flour Type 630
50 g coconut flour
2 tsp cream of tartar baking powder
1 pinch salt
2 tbsp coconut blossom sugar
450 ml rice drink (rice milk) (with coconut)
4 tsp rapeseed oil
0.5 mango
200 g coconut yogurt
2 tsp chia seeds

Instructions

1. Put all dry ingredients for the batter into a large bowl.
2. Mix the dry ingredients well together.
3. Add 2 tablespoons of rice-coconut drink.
4. Stir the batter until it is smooth and homogeneous.
5. Check the consistency of the batter.
6. If the batter seems too thick, add a small splash of rice-coconut drink.
7. Heat 2 teaspoons of oil in a non-stick pan.
8. Place 1 tablespoon of batter into the hot pan.
9. Cook the pancakes over medium heat for about 3 to 4 minutes.
10. Flip the pancakes until they are golden brown on both sides.
11. Peel the mango.
12. Remove the flesh from the pit.
13. Cut the flesh into small cubes.
14. Distribute the finished pancakes onto three plates.
15. Add the coconut yogurt alternative onto the pancakes.
16. Top the pancakes with the mango cubes and chia seeds.
17. Serve the pancakes immediately.

Nutrition per serving

kcal: 481
Protein: 8 g · Fett/Fat: 23 g · Carbs: 59 g