By Bethanie Chong
It’s summertime! And what better way to start the day than with these delicious, healthy and refreshing pancake stacks?
Packed with plant protein, fibre, and heaps of vitamins and minerals, these pancakes are great for you and the planet.
This breakfast delight transports me back home to the Philippines where mangoes, bananas and coconuts grow abundantly in the warm, tropical weather. So stock up on some staples from Gram, get cooking and let your taste buds whisk you away to paradise.
(makes 5-6 medium pancakes)
1/2 cup rolled oats, processed into flour
1/2 cup wholemeal flour
1 large ripe banana
3/4 cup +1tsp (190ml) soy or other milk
2tsp baking powder
1 mango, flesh only (tart or ripe, depending on your preference)
1/8 cup canned coconut milk
2tsp lime juice
Dried mint (optional)
* Gluten-free option: Use 1 cup buckwheat flour or other gluten-free flour of choice
Blend together the oat flour, wholemeal flour, banana and plant milk until a thick batter is formed. Then manually fold in the baking powder until well-incorporated. Be careful not to overmix.
Pan-fry the pancakes on low heat using a non-stick pan. I like to make my pancakes about 10cm/4 inches in diameter.
Flip each cake once the top side begins to form bubbles and looks dry. The bottom side should appear golden brown.
Blend the mango flesh, coconut milk and lime juice until a thick puree has formed. You may wish to add another 1/8 cup coconut milk for a stronger coconut flavour.
Stack the pancakes, pour the sauce on top, add the toppings and dig in! Trust me, you’ll never want to have pancakes any other way again.