Thai Coconut Pancakes with Fruit (Soy-Free)

Ingredients

• 1 cup All-Purpose Flour
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 2 large Eggs
• 1 cup Coconut Milk
• 2 tbsp Melted Coconut Oil
• 1 tsp Vanilla Extract
• 1 each Fresh Mango
• 1 cup Fresh Pineapple
• 4 tbsp Maple Syrup

Instructions

1. 1In a large bowl, whisk together the 1 cup All-Purpose Flour, 2 tsp Baking Powder, and 1/4 tsp Salt until well combined.
2. 2In a separate medium bowl, whisk together the 2 large Eggs, 1 cup Coconut Milk, 2 tbsp Melted Coconut Oil, and 1 tsp Vanilla Extract until smooth.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Stir gently with a whisk or spatula until just combined. A few small lumps are okay; do not overmix.
4. 4Heat a non-stick griddle or frying pan over medium heat, about 325°F (160°C). Lightly grease the cooking surface with a tiny bit of extra coconut oil if needed, ensuring it does not smoke.
5. 5For each pancake, pour 1/4 cup of batter onto the hot griddle. Cook for 2-3 minutes on the first side, until small bubbles start to form on the surface and the edges look set.
6. 6Carefully flip each pancake using a spatula. Cook for another 2-3 minutes on the second side, until golden brown and cooked through. The pancakes should feel slightly firm to the touch.
7. 7While the pancakes cook, prepare your fruit: peel and slice the 1 each Fresh Mango, and cut the 1 cup Fresh Pineapple into bite-sized pieces.
8. 8Serve the cooked pancakes immediately. Arrange the sliced mango and pineapple alongside the pancakes, and drizzle everything with the 4 tbsp Maple Syrup.

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