Nothings says “good morning” better than a couple pancakes! SO many ways to prepare, there’s fantastic versatility to them! Most people make the batter the same- whether from a mix or scratch, milk, eggs, oil… then whatever they want to add to it and then the (typical) syrup-y sweetness of… well… syrup!
But here’s a new twist!
Makes 4 large pancakes (with a little left over that was used for the little heart!)
- 1 2/3 Cup pancake mix of choice
- 1/4 cup egg whites
- dash vanilla
- 1 cup fluid (coconut water and pineapple juice)
- 1 Tbsp oil
- Coconut Whipping Cream
- Tropical Fruit Salad (mango, pineapple, papaya)
Mix all the ingredients (except the coconut whipping cream and fruit salad) together and cook on a hot griddle or frying pan preheated over medium.
To know if the surface is warm enough, flick some water onto the surface and if it beads and “dances” on the surface, it’s warm enough. When edges are partially cooked and bubbles start to appear, flip the pancake over and cook on other side.
Serve with coconut cream and tropical fruit salad.
Don’t be intimidated by these tropical fruits! Papaya is similar to honeydew or cantaloupe- fleshy with a seeded center. A thin skin with little/no rind if you can find a serrated peeler, it’s simple to get at the fruit!
The serrated peeler was also a lifesaver with the mango! I LOVE mango, but find it difficult to get the fruit- between the peel and the pit, there always seems to be a lot of waste! The serrated peeler took off the skin with minimal fruit and it made it much easier to cut away the fruit from the pit!
The coconut water was left over from making the coconut cream and the pineapple juice was from a can of pineapple rings I needed for another recipe! I kept aside the rings I needed for the other recipe, cut up the rest for the tropical fruit salad, and the juice was added to the coconut water for the pancakes- and it was just over 1 Cup!
And how did I get the fun pancake shape? Well, I can’t take credit for it…