Try this Coconut Cream Mango Pancakes recipe, or contribute your own.
Suggest a better descriptionMMMMM--------------------------TO SERVE------------------------------- Maple syrup Mint sprigs Icing sugar Double cream; to drizzle Preheat oven to 200c/400f/Gas 6. 1 Sieve the plain flour and salt into a large bowl. Make a well in the centre and crack in the eggs. 2 Whisk the eggs in the flour and add the coconut cream and milk. Whisk all together until a smooth batter. Stir in the chopped fresh ginger. Set aside. 3 In a small bowl mix the pecans, salt, sugar and water. Sprinkle the mix in a single layer on a baking sheet and cook in the oven for 7-8 minutes, until browned and caramelised. 4 Melt a knob of butter in a frying pan. Ladle in a little batter and spread to cover the whole pan. Cook the pancake for one minute until bubbling. Flip over and cook on the other side. Sprinkle on the diced mango. Fold into a triangle and put on a serving plate. Then make another pancake. 5 Remove the pecan nuts from the oven and pile on top of the pancake. Spoon over some diced mango and a drizzling of maple syrup and cream. Decorate with a mint sprig and dust with icing sugar. Recipe by: Cant Cook Wont Cook
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 4 servings | ||
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Calories: 638 | ||
Calories from Fat: 416 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.2g | 62 % | |
Saturated Fat 18.3g | 92 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 537mg | 165 % | |
Sodium 203mg | 7 % | |
Potassium 521.9mg | 14 % | |
Total Carbohydrate 39g | 11 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 34g | ||
Protein 22.5g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 638
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