Gourmet Polynesian Brunch: Tropical Gluten-Free Pancakes with Mango Coconut Compote

Allergens

None, if using gluten-free all-purpose flour and almond milk

Ingredients

• 1 1/2 cups gluten
• free all
• purpose flour 1 tbsp granulated sugar 1 tsp baking powder 1/4 tsp salt 1 1/4 cups almond milk 1 large egg 1/4 cup coconut oil, melted 2 tsp pure vanilla extract 1 ripe mango, diced 1/2 cup shredded coconut 2 tbsp honey 1/2 cup fresh lime juice

Instructions

1. In a large bowl, whisk together the gluten free flour, sugar, baking powder, and salt.
2. In a separate bowl, combine the almond milk, egg, melted coconut oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non stick griddle or skillet over medium heat and spoon 1/4 cup portions of batter onto the surface. Cook until bubbles form on the surface and the edges are slightly firm, about 2 minutes per side. e) In a small saucepan, combine the diced mango, shredded coconut, honey, and lime juice. Heat over medium heat until simmering, then reduce to low and let cook for another 5 minutes.

Chef’s Insight

The combination of sweet and tangy flavors in the mango coconut compote perfectly balances the richness of the gluten-free pancakes, creating a truly memorable brunch experience.

Notes

Ensure to use ripe, sweet mangos for the best flavor in the compote.