Happy St. Patrick's Day! Green eggs and ham? No, just a few coco-nutty green pancakes, Sam-I-Am!
Right on the heels of last week's Breakfast Cookies, yet another departure from muffins on this ninth instalment of Muffin Monday. I may need to revise the series to Breakfast Club, but that does not have as nice a ring.
Well, it's St.Paddy's Day and a lot of green beer generally leads to a little rule breaking and so should green pancakes!
These Matcha Mango Coconut Pancakes are not only a pretty colour (look around - you should know by now I love green), they are packed with flavour. The coconut and mango are pronounced, providing a much needed taste of the tropics. And for all of us suffering through these harsh winter conditions, anything tropical is welcome. Yes?
And great news! Since my Coconut Cornmeal Mini Muffins, my relationship with coconut flour has improved immensely. We're not at BFF status, but we're getting there - it now has a dedicated spot in my pantry. That's BIG!
Coconut flour has a distinct taste and texture that is quite different from regular flour. It also requires a great deal of moisture. After a few flops - I have found an extra egg for about every 30 grams of coconut flour works for me. I'll continue to experiment and share what I learn.
In the meantime, after what I imagine was a green-binge weekend of partying, bring the St. Paddy's celebration to a healthy end with a stack of green - Matcha Mango Coconut Pancakes!
Eat More Greens:
See you back here in a few days to celebrate the arrival of Spring!
[Opening reference from Dr. Seuss' book 'Green Eggs & Ham']
Servings: 8
Ingredients
- 44 g organic oat bran ⅓ cup
- 30 g organic coconut flour ⅓ cup
- 2 g baking powder ½ tsp
- 11 g Matcha powder 1 tbsp
- 3 large eggs room temperature
- 165 g coconut milk ¾ cup
- 12 g coconut oil 1 tbsp, liquid state
- 7 g mango compound 1tsp
- Maple syrup ground cinnamon and mango cubes to garnish
Instructions
- Sift together the oat bran, coconut flour, baking powder and Matcha in a bowl.
- In a separate bowl, whisk together eggs, coconut milk, coconut oil and mango flavour.
- Add liquid mixture to dry mixture, mix until well combined. It will appear a little lumpy because of the oat bran.
- Coat a non-stick skillet with coconut oil over medium heat. Pour batter into well heated skillet and cook until the edges begin to brown and the batter bubbles. Flip to cook the other side.
- Sprinkle plates with maple syrup and cinnamon and place cooked pancakes on plate.
- Garnish pancakes with mango cubes, syrup and cinnamon and enjoy while still warm.
- See you back here in a few days to celebrate the arrival of Spring!
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
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