Cantaloupe Mango Pancakes

posted in: Recipes | 2

Not all pancakes are created equal. Pre-made mixes (where you just add WATER?) freak me out! All those chemically ingredients are not the way I want to start my day and neither should you. Seriously, pancakes are easy and they are WAAAAAAY easier than you tell yourself 🙂

Yesterday morning I decided to try a new twist on my vegan waffles recipe: I subbed out apple sauce and replaced it with blended, fresh cut cantaloupe, added some extra coconut milk and left out the waffle iron. The results were two thumbs up from a happy birthday boy (AKA Anthony). To top it off, I made mango, coconut, balsamic reduction. I know, it seems crazy when you read it, but when you eat it you know it’s just so right!

Here’s what I did…

Ingredients

2 cups gluten-free flour (I used Pamela’s Artisan Blend)
4 teaspoons baking powder
2 tablespoons coconut sugar
2 cups vanilla coconut milk
1 cup fresh, blended cantaloupe (or honey dew or any other fruit with that sort of texture)
2 teaspoons pure, natural vanilla

Directions:

1. In a large bowl, mix together flour, baking powder and sugar; set aside.
2. Stir in the coconut milk, melon puree and vanilla. Pour this mixture into the flour mixture; beat until blended.
3. Preheat a large pan on medium heat and add some coconut oil or Earth Balance. Ladle the batter into the pan, about half a cup or less per pancake. Watch to see when bubbles start to form on top, popping a bit and the edges are golden brown – that’s when you flip them. I like my pancakes crispy but Anthony likes them fluffy so keep in mind that smaller pancakes get crispier.

Topping Ingredients:

3 tbsp Earth Balance
1 cup mango (I bought the bag of organic frozen mango chunks from Costco but you could use fresh)
1 tbsp fruity balsamic reduction (I like the apple one I got in Turkey but there are lots of raspberry versions here in Vancouver; you can also leave this out if you’re nervous… but trust me, it’s great!)
1/4 cup shredded, unsweetened dried coconut

Directions:

1. In a small pot on medium heat, melt the Earth Balance and then add the mango chunks. If it’s frozen mango, keep stirring until the pieces have almost thawed. If it’s fresh mango, just stir until the chunks are well coated with Earth Balance.
2. Add the balsamic, stir, then add the shredded coconut. Let this simmer and reduce while stirring frequently for a couple of minutes. At this point I poured it on the pancakes and Anthony added a bit of agave syrup to his. You can add the agave or honey etc into the pot or on to the pancakes – it’s up to you.
3. Eat them! EAT THEM ALL!!!

2 Responses

  1. Jami

    you are so creative and daring! who ever thought of blended cantaloupe in pancake batter! time to get out of the box and try this!

Leave a Reply

Your email address will not be published. Required fields are marked *