From standard.co.uk
Vegan pancake with grilled mango
Ingredients (serves 1-2)
For the pancake mix:
- 1/2 cup/60g buckwheat
- 1/2 tsp baking powder
- Small pinch of sea salt
- 1/2 cup/120ml dairy free milk
- 1 1/2 tbsp agave nectar
- Vegetable oil, for frying
For the grilled mango:
- 1/2 fresh mango, peeled and cut into wedges
- 1 tbsp coconut oil
- 2 tbsp coconut sugar
For the garnish:
- Toasted flaked almonds
- Almond yoghurt
- Fresh passionfruit
- Mint
- Sift the flour, baking powder & salt together into a mixing bowl. To the bowl add the milk and agave nectar. Whisk until it forms a smooth pancake batter. Set the batter aside for a few minutes whilst you prepare your mango.
- Place a non-stick frying pan over a low heat and carefully rub in a touch of oil using a piece of kitchen paper. Ladle the batter into your pan, then using the back of the ladle quickly smooth it out into a circular shape.
- Allow the pancake to cook for around 3-4 minutes on each side or until golden, before removing from the pan. Then make the rest of your pancakes.
- Meanwhile, preheat a griddle pan over a high heat. Add the coconut oil, and then once hot add the mango wedges. Grill the mango until lightly charred and dust with the coconut sugar
- Serve the pancakes with the mango on top, along with toasted almonds, fresh passion fruit, mint & a spoonful of almond yoghurt.
This recipe is by Gaz Oakley
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