Coconut pancakes with mango and toffee sauce

For 6 people
  • 4 EL desiccated coconut
  • 50 g + 1 tbsp sugar
  • 100 g whipped cream
  • 3 EL Butter
  • 150 g flour
  • 1 TL baking powder
  • 1 packet vanilla sugar
  • salt
  • 1 egg (size M )
  • 150 g Buttermilk
  • 2–3 EL Oil
  • 150 g Crème fraîche
  • 1 small mango
  • 2 TL liquid honey
40 minutes
1 tbspRoast the desiccated coconut in a pan until golden brown, remove. For the toffee sauce, caramelize 50 g sugar in the pan until golden brown. Pour in the cream, simmer for 1–2 minutes while stirring. Pour into a bowl and let cool down.
Melt the butter for the pancakes. Mix 3 tablespoons of unroasted desiccated coconut, flour, baking powder, vanilla sugar and a pinch of salt. Whisk the egg. Stir in buttermilk and melted butter. Stir in the flour mixture, tablespoon at a time.
Heat 1⁄2 tbsp of oil in a coated pan. Bake pancakes in portions. To do this, add 1–2 tablespoons of batter to the pan for each pancake and bake for about 3 minutes on each side over medium heat. Keep the finished pancakes warm.
Bake a total of approx. 16 pancakes with the remaining oil and the rest of the batter.
Mix the crème fraîche and 1 tbsp sugar. Peel the mango. First cut the pulp from the stone and then into thin slices. Mix with honey. Layer 2–3 pancakes with a little crème fraîche and some mango slices.
Drizzle with toffee sauce and sprinkle with roasted coconut flakes.
1 person approx .:
  • 420 kcal
  • 6 g protein
  • 26 g fat
  • 37 g carbohydrates


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