Tropical Coconut Pancakes

INGREDIENTS

1 ripe banana, mashed

3 eggs

1 tsp vanilla essence

½ tsp cinnamon or cardamom

1 tsp caster sugar or maple syrup

¼ cup almond milk

1 tsp baking powder

2 tbsp desiccated coconut

½ cup FreshLife Coconut Flour

1-2 tbsp coconut oil for cooking

TROPICAL FRUITY SAUCE

1 pack FreshLife Silver Platter Dried Mango

2-3 tbsp passionfruit curd or pulp

METHOD

• In a medium bowl, mash the banana then add the eggs and whisk together.

• Add the vanilla essence, cinnamon, sugar and milk and whisk to combine.

• Stir in the coconut, baking powder and lastly stir in the coconut flour to make a thick batter.

• Heat a little coconut oil in a non-stick frying pan and add large spoonfuls of mixture, spreading with the back of a spoon until evenly shaped.

• Cook over a medium low heat until the pancakes are just set in their shape and slightly golden around the edges, then carefully flip and cook until the remaining side until golden and puffed.

• For the tropical sauce, dice 6-8 strips of mango and simmer with ¼ cup water and 2-3 tablespoons passionfruit curd or pulp until reduced and syrupy.

• Serve the pancakes in stacks with a dollop of natural yoghurt and drizzle over tropical sauce.