“Tropical Paradise Vegetarian Polynesian Brunch: Avocado-Coconut Pancakes & Mango Salsa”

Allergens

Gluten (if using gluten-containing flour), Egg, Dairy (optional)

Ingredients

• 1 cup all
• purpose flour
• 1/2 cup rolled oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 ripe avocado, mashed
• 1/2 cup coconut milk
• 1 egg
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 mango, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon olive oil

Instructions

1. In a large bowl, whisk together the flour, rolled oats, baking powder, baking soda, and salt. Set aside.
2. In a separate bowl, mix together the mashed avocado, coconut milk, egg, maple syrup, and vanilla extract until well combined.
3. Combine wet and dry ingredients and stir until just mixed. Let the batter rest for 5 minutes.
4. In another bowl, prepare the mango salsa by mixing together the diced mango, red onion, cilantro, and lime juice. Set aside.
5. Heat a non stick skillet or griddle over medium heat. Lightly oil the surface with olive oil.
6. Pour 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with remaining batter.
7. Serve the warm pancakes topped with a generous scoop of mango salsa.

Chef’s Insight

To achieve a perfect texture, let the batter rest before cooking the pancakes.

Notes

Feel free to adjust the amount of sweetness or spiciness in this recipe according to your taste preference.