Sri Lankan Brunch Delight: Gluten-Free Coconut Milk Pancakes with Mango Salsa and Crispy Chili Eggs

Allergens

Gluten (in gluten-free flour) - Eggs - Dairy (butter)

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 1/2 cup coconut milk
• 1 large egg
• 1 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 ripe mangoes, diced
• 1 red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp olive oil
• 6 large eggs
• 1 tsp chili flakes
• 1 tbsp butter

Instructions

1. In a large bowl, whisk together the gluten free flour, coconut milk, egg, sugar, baking powder, and salt until smooth. Let the batter rest for 15 minutes.
2. Meanwhile, prepare the mango salsa by combining the diced mangoes, red onion, cilantro, and lime juice in a small bowl. Set aside.
3. Heat olive oil in a non stick skillet over medium heat. Crack the eggs into the skillet and sprinkle with chili flakes. Cook until the egg whites are set but yolks are still runny, about 2 3 minutes. Remove from pan and keep warm.
4. In another non stick skillet or griddle, melt the butter over medium heat. Pour 1/4 cup of batter for each pancake into the skillet, cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with remaining batter.
5. Serve pancakes hot, topped with mango salsa and a fried egg. Enjoy your Sri Lankan brunch delight!

Chef’s Insight

Use ripe, but firm mangoes for the best texture in the salsa.

Notes

Use a non-stick skillet to prevent sticking during pancake cooking.