Polynesian Breakfast Platter: Tropical Fruit Salad & Coconut Pancakes

Allergens

Wheat (gluten) - Dairy (milk, butter) - Eggs - Coconut

Ingredients

• 1 cup all
• purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup coconut milk
• 1 large egg, lightly beaten
• 3 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups diced fresh tropical fruits (pineapple, mango, kiwi, papaya)
• 2 tablespoons orange juice
• 1 tablespoon honey
• 1/4 cup sweetened shredded coconut, toasted

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
2. In another bowl, mix the coconut milk, egg, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat a non stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet, cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with the remaining batter.
5. In a separate bowl, toss together the diced tropical fruits, orange juice, and honey. Set aside.
6. Assemble the platter by placing pancakes in the center of a plate, surrounding them with the tropical fruit salad. Sprinkle with toasted shredded coconut for an extra touch of island flair.

Chef’s Insight

To achieve the perfect fluffy texture, avoid overmixing the pancake batter.

Notes

This recipe can be adapted to accommodate various dietary restrictions by using gluten-free flour and dairy substitutes.