Polynesian Gluten-Free Coconut Pancake Stacks with Mango Salsa

Allergens

Milk, Eggs, Coconut

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 1/2 cup unsweetened shredded coconut
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk (dairy or non
• dairy)
• 1 large egg
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• 2 cups diced fresh mango
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1 tablespoon honey
• 1/4 teaspoon salt

Instructions

1. In a large bowl, whisk together the gluten free flour, shredded coconut, sugar, baking powder, and salt. In another bowl, combine the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Heat a non stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface and the edges are set, about 2 minutes per side. Repeat with remaining batter. In a separate bowl, combine the diced mango, red onion, cilantro, lime juice, honey, and salt to make the mango salsa. Assemble the pancake stacks by placing two pancakes on each plate, with a spoonful of mango salsa in between each layer. Top with additional salsa and garnish with fresh cilantro leaves.

Chef’s Insight

To achieve a light, fluffy texture, avoid overmixing the pancake batter.

Notes

For a spicier salsa, add finely chopped jalapeño or chili pepper to the mango salsa.