Coconut pancakes with mango yogurt

For 4 people
  • 100 g flour
  • 50 g Sugar
  • 1 Pinch Salt
  • 125 ml creamy coconut milk (can)
  • 1 Egg (size M)
  • 4 green cardamom pods
  • 75 g brown Sugar
  • 25 g Cashew nuts
  • 1 (approx. 500 g ) Mango
  • 300 g lactose-free yogurt
  • 1/4 TL cinnamon
  • 1 1 / 2 EL Raisins
  • 100 g desiccated coconut
  • 1-2 EL Lime juice
  • 2 EL Oil
60 minutes
light
1.
Flour, 30 g sugar and salt Mix in a mixing bowl. Add coconut milk, egg and 5 tablespoons of water and mix with the whisk of the hand mixer to form a smooth dough. Let the dough rest for about 30 minutes
2.
Mash the cardamom pods with the back of a spoon. Bring the cardamom, brown sugar and 150 ml water to the boil in a small saucepan and simmer over low heat for about 12 minutes
3.
In the meantime, coarsely chop the cashew nuts. Cut the pulp of the mango from the stone, cut crosswise, press out and cut the pulp from the skin. Puree 2/3 of the pulp. Finely dice the rest of the pulp
4.
Mix the pureed pulp, yogurt and 20 g sugar, season with cinnamon and carefully mix in the diced mango. Strain the boiled syrup through a sieve. Mix in cashew nuts, raisins and desiccated coconut. Season to taste with lime juice
5.
Heat the oil in portions in a pan and bake 4 pancakes one after the other until golden yellow. Place the pancakes side by side on the work surface. Spread the coconut and raisin filling evenly on top, roll up and cut into slices. Arrange on plates, add some mango yoghurt and sprinkle with cinnamon. Add the rest of the yoghurt
1 person approx:
  • 620 kcal
  • 2600 kJ
  • 11 g protein
  • 33 g fat
  • 69 g carbohydrates

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