Vegan Mango Pancakes
Prep Time: 30m | Cook Time: 15m | Servings: 6
Ingredients
Pancakes
- 1/2 cup + 2 tbsp all-purpose flour (110g)
- 1 cup soy milk
- 2 tbsp icing sugar
- 1 tbsp sunflower oil (plus extra for frying)
- 3-4 drops yellow food colouring
- 1-2 drops pink food colouring
Coconut Cream
- 1 can coconut cream (refrigerated overnight)
- 1 tbsp caster sugar or icing sugar
- 1/4 tsp salt
- 1/2 tsp vanilla paste
Filling
- 1 large juicy mango (peeled and sliced into thick slices)
Instructions
Make the Coconut Cream: Scoop the firm coconut cream from the top of the can into a mixing bowl, discarding the liquid. Add the sugar, salt, and vanilla paste, and use an electric beater to whisk for a few minutes until thick and fluffy. Transfer to a container or bowl and refrigerate. (This can be made ahead of time!!)
Make the Pancake Batter: In a mixing bowl, whisk together the soy milk and sunflower oil. Sift in the flour and icing sugar and whisk until well combined. Add a few drops of yellow food colouring (but don’t overdo it!) and 1-2 drops of pink food colouring to balance out the yellow. Strain the batter into a pouring jug.
Cook the Pancakes: Heat a 20cm non-stick pan on medium heat and lightly brush with sunflower oil. Pour a little pancake batter in the centre and immediately swirl the pan around to cover the base. Cook for about 2 minutes or until the top is no longer shiny and wet. Flip and cook for 10-15 seconds to "seal" the other side. Remove from the pan and transfer to a large plate. Repeat with the remaining batter until you have 5-6 pancakes. Allow them to cool completely!
Assemble the Pancakes: Place a cooled pancake with the smoother, yellower side facing down. Place 1-2 pieces of mango horizontally in the centre. Top with a generous dollop of whipped coconut cream and spread to cover the mango. Fold in the sides and roll up the pancake. Repeat with all pancakes.
Chill and Serve: Refrigerate the assembled pancakes for about 15 minutes to set. Serve and enjoy this creamy, refreshing dessert!
