Exquisite Vegan Thai Brunch: Almond Coconut Pancakes with Mango Lime Sauce

Allergens

Nuts (Almond)

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 2 cups unsweetened almond milk
• 3 tbsp coconut oil, melted
• 4 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1 1/2 tsp baking powder
• 1 ripe mango, diced
• 1/4 cup lime juice
• 1/4 cup coconut sugar
• Fresh mint leaves for garnish

Instructions

1. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
2. In another bowl, combine almond milk, melted coconut oil, 3 tbsp maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients, stirring until just combined.
3. Heat a non stick pan over medium heat. Pour about 1/4 cup of batter for each pancake, cooking in batches. Flip when bubbles form on the surface and edges are firm.
4. For the mango lime sauce, whisk together diced mango, lime juice, and coconut sugar in a bowl until well combined.
5. Plate the pancakes, drizzle with the mango lime sauce, and garnish with fresh mint leaves.

Chef’s Insight

The combination of almond flour and coconut flour gives these pancakes a unique texture that's light yet satisfying.

Notes

For a more flavorful sauce, add a pinch of cayenne pepper or chili flakes.