Coconut and oatmeal pancakes with toasted pecan nuts and a mango coulis

The other day was Shrove Tuesday, also known as pancake day. It is a Christian tradition and really has nothing to do with pancakes but I believe many still celebrate the day by eating pancakes only but here is some more information about the original meaning. I almost never make pancakes so it seemed a great excuse to make some. I wanted to make them quite healthy and had a roam around the the cupboards, this is what I came up with. I thought I would not be able to go wrong with this mix.

03Mar_PancakeIngredients

Coconut and oat pancakes

preparation time 10 minutes 

cooking time 10 minutes 

serves 2

Ingredients

  • 3 eggs
  • 1/2 dl or 1/4 cup oatmeal
  • 3 tbsp desiccated coconut
  • 2 tbsp ground almond flour
  • 1/2 dl or 1/4 cup plain flour
  • 1 tbsp demerara sugar (any sugar works)
  • 3 tbsp blueberries
  • 1 tbsp runny honey
  • oil for pan frying
  • 1 handful of toasted pecan nuts

Start by separating the egg yolks from the egg whites. Place the egg whites in a dry bowl and whisk them until you can turn the bowl upside down and the egg white stays. Quickly toast the coconut and add to the egg white together with the ground almond flour, the egg yolks and the plain flour. Gently mix and add the sugar, honey and blueberries.

Heat oil in a non stick pan, you will only need a very small amount and spoon about 1/2 cup for each pancake and pan fry, This will make about 8 pancakes.

03Mar_FryingPancakes

They will turn out nice and fluffy without baking powder. I couldn’t find my maple syrup so I took a ripe mango, peeled it and cut the flesh off the core, and placed in a blender with some runny honey. I didn’t strain the mango coulis as it was so smooth but it can be put through a sieve for an even smoother texture.

It was perfect to go with the pancakes for a healthy but still slightly indulgent breakfast. You can leave the egg yolks out if you wish to keep the pancakes even lighter.

04March_Pancakes

I love toasted nuts and the pecan nuts added a nice flavor and texture to the pancakes and made the dish more filling. A great way to celebrate pancake day!

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Comments
4 Responses to “Coconut and oatmeal pancakes with toasted pecan nuts and a mango coulis”
  1. cloudthyme says:

    These look and sound wonderful! Great combination 🙂

  2. These look so good. I love the idea of coconut and mango.

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