Imported from Instagram

Mango Coconut Yogurt Pancakes

Name: Mango Coconut Yogurt Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: European
Ingredients: 2 ripe sweet mangoes (Cut into quarter chunks); 600 g natural coconut milk yogurt (Coco's Organic brand; divided between the batter filling and whipping); 150 g plain flour; 0.25 tsp salt; 330 g nut milk (Source specifies 330 g / 1 1/2 cups; type of nut milk not specified); 1.5 tbsp vegetable oil (Plus a tiny amount for the pan); 0.25 tsp turmeric (Optional; source spells it “tumeric”; for pancake color. Alternatively, use orange coloring.); orange coloring (Optional alternative to turmeric; amount not specified)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Thin, crêpe-style pancakes are filled with ripe mango and whipped coconut yogurt. The coconut yogurt is whipped to firm peaks for a light, creamy center.

6 servings30 minEuropean

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Ingredients

2 ripe sweet mangoes (Cut into quarter chunks)
600 g natural coconut milk yogurt (Coco's Organic brand; divided between the batter filling and whipping)
150 g plain flour
0.25 tsp salt
330 g nut milk (Source specifies 330 g / 1 1/2 cups; type of nut milk not specified)
1.5 tbsp vegetable oil (Plus a tiny amount for the pan)
0.25 tsp turmeric (Optional; source spells it “tumeric”; for pancake color. Alternatively, use orange coloring.)
orange coloring (Optional alternative to turmeric; amount not specified)

Steps

1
In a bowl, combine the plain flour and salt. Make a well in the center.
2
Gradually pour the nut milk into the well, whisking as you go. Add it slowly to help prevent lumps, and continue until the batter is combined.
3
Add the vegetable oil and, if using, the turmeric or orange coloring. Whisk to combine.
4
Heat a non-stick frying pan over medium heat and add a tiny amount of oil for cooking.
5
Pour 1/4 cup of batter into the pan and swirl it around to form a thin crêpe shape.
6
Cook for about 2 minutes, until the pancake has released from the pan and moves freely. Keep it from browning. Remove it at this point, or flip it and cook for a further 30 seconds.
7
Repeat with the remaining batter, adding a tiny amount of oil to the pan as needed, until all the mixture is used.
8
Whip the coconut yogurt with an electric mixer until it forms firm peaks.
9
Cut the mangoes into quarter chunks.
10
Place a mango quarter on a crêpe, then add a portion of the whipped coconut yogurt on top.
11
Fold each side of the pancake inward around the filling. Repeat with the remaining crêpes and filling, then serve.

Notes

The source gives an alternative to turmeric for coloring but does not specify a quantity of orange coloring. It says 600 g / 1 1/2 pots yogurt but does not specify how much goes into the batter versus the filling.