Coconut and Mango Pancakes

I love a stack of hot and fluffy pancakes for breakfast or brunch on the weekends. This recipe was inspired by a Gordon Ramsay recipe, one of my cooking idols and  massive source for inspiration. The blended coconut in the batter makes these pancakes stand out and it's a nice change up from the ordinary  flap jacks we are all use to. Adding a touch of lime zest and freshly cut mangoes on top help bring both a tropical flare and an awakening freshness to this delicious breakfast.

Recipe yields 6-12 pancakes


1 cup of sweetened flaked coconut
1 cup of flour
1-1/2 teaspoon of Baking Powder
A pinch of Kosher Salt
1 Egg
1/2 teaspoon of vanilla extract
1 cup of Milk
1/4 cup of granulated sugar
1 to 2 Mangoes
Lime Zest (optional)
Butter

In a food processor or a blender, add the coconut and pulse until the shreds of coconut begin to resemble a powder. Add the flour and pulse a few more times to combine. Pour the coconut and flour into a mixing bowl adding the salt and the baking powder.

In a separate bowl, whisk together the egg until it is lightly beaten. Add the sugar, vanilla, and the milk to the egg and mix until combined. Forming a well into the center of the coconut and flour, slowly pour the wet ingredients into the dry and whisk until you have a smooth batter. Allow the batter to rest for 10 minutes. If the pancake batter seems to thick, add a little milk. While the batter rests, peel and slice your mango to serve over top.

Heat a large nonstick skillet over medium heat. To test if your pan is hot enough, sprinkle a few drops of water into the pan. The water droplets should "dance" along the surface of the pan and evaporate after a few seconds.

When ready, place about 2 tablespoons of butter into the pan and swirl around to coat. Pour the pancake mixture into the pan and cook until you can see the edges begin to brown and air pockets rising in the top of the pancake. Flip and cook until cooked through. You can keep the pancakes warm in a low oven until you've cooked all of the batter.

To serve, garnish with sliced mango and lime zest. Add a little pat of butter to each pancake and sprinkle with powdered sugar.