Mango Cherry Pancakes
Celebrate the mango season with perfect breakfast chalked by Adria Wu.
Cook Time: 20 minutes

Difficulty: Easy
Serves: 2-3 people

INGREDIENTS


100 g flaked oats, ground
25 g desiccated coconut 
1 tsp baking powder
 1/4 tsp salt
100 g ripe mangoes 
1 egg
180 to 200 ml milk
150 g cherries,  pitted and halved
 3-4 tsp coconut oil
2 tbsp yoghurt (optional)
125 ml maple syrup 

METHOD


  1. Blend oats, desiccated coconut, baking powder and salt in a food processor until a coarse powder is formed.
  2. Blitz mango and eggs until smooth separately.
  3. Gently whisk the oats mix and pureed mangoes then slowly add milk until desired consistency (like loose porridge).
  4. Heat a non-stick pan on low flame and add 1 tsp coconut oil. Swirl around to melt. Add 3 tbsp of batter for each pancake making 2-3 pancakes at a time. Press in pitted halved cherries in pancakes. As soon as bubbles appear, flip the pancake and cook until golden.
  5. Serve in a stack with coconut yoghurt, maple syrup and more fresh cherries and mango.