“Vegan Hawaiian Brunch Delight: Tropical Banana-Coconut Pancakes with Mango Salsa & Cashew Cream”

Allergens

Nuts (cashews)

Ingredients

• 1 cup all
• purpose flour
• 1 tablespoon baking powder
• Pinch of salt
• 2 ripe bananas, mashed
• 1/4 cup coconut milk
• 2 tablespoons coconut oil
• 1 teaspoon pure vanilla extract
• 1 cup fresh or frozen mango, diced
• 1/2 cup cashews, soaked and blended into cream
• 2 tablespoons lime juice
• 1 tablespoon agave syrup
• Fresh mint leaves for garnish

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In another bowl, combine the mashed bananas, coconut milk, coconut oil, and vanilla extract. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes.
4. Preheat a non stick griddle or frying pan over medium heat. Spoon 1/4 cup of batter per pancake onto the griddle, cooking until bubbles form on the surface and the edges are set, about 2 3 minutes. Flip and cook for an additional 2 minutes.
5. In a separate bowl, mix together the diced mango, lime juice, agave syrup, and fresh mint leaves to make the salsa.
6. Serve the pancakes warm with a generous dollop of cashew cream on top, followed by a spoonful of mango salsa. Garnish with additional fresh mint leaves.

Chef’s Insight

For added texture, toast the coconut flakes before mixing them into the batter.

Notes

Feel free to add extra ripe bananas for a moister pancake.