These oatmeal based pancakes with sweet mango and coconut, will have you dreaming of white sandy beaches and tropical vacations. They will touch on every memory you have of those sweet and sticky pancakes from Hawaii, but will leave you able to fit in that itsy bitsy bikini
We are pretty close to paradise here in southern California, it is 82 today and we are only a week into February. But yet I still dream of a tropical vacation to Hawaii! While some of you might be a few feet deep in snow at the moment. After you make these pancakes you’ll be putting on a swim suit and kicking your feet up on a snowman. So lets get our grass skirts, and ukuleles, we are going on vacation !

What is it about Hawaii that makes all our cares fade away? It might be the smell of salt water and morning rain, mixed with the distant sounds of a luau. Or if your like me it is the smell of all the sweet tropical fruit, and the sound of coconuts being opened. Whatever it might be, Hawaii has a magical way to leave only fond memories in our hearts. And one of those memories might be a tall stack of fluffy sweet macadamia nut pancakes that are soaked in a coconut syrup. Last time I was in Hawaii, I stayed at the Embassy Suits in Maui, which included breakfast, and you can bet I had those pancakes every morning. I was also 9 and didn’t have a clue what was in them Can you imagine if one day in the future they make all pancakes vegan!

Whenever that smell of coconut syrup dances in my head, I whip up a batch of these healthy tropical pancakes and I’m brought back to a simpler time, of sand castles and Hawaiian sunsets !

Tropical Coconut Mango Pancakes

1 Cup Oats – 80 grams – (Blend into a flour) if using “Oat Flour” use 3/4 cup + 1 Tbsp
1/2 Cup Mango Chunks – 90 grams
1/2 Almond or Soy Milk
1 Tbsp of Coconut Flakes
1/8 – 1/4 tsp Almond Extract – Your Preference
Sprinkle of Cinnamon
Pinch of Nutmeg

Directions

In a food processor blend oats to make “oat flour”
In a bowl, mix together oat flour, mango, soy milk,
Mix by hand or in a blender till fully combined. Gently fold in coconut flakes, almond extract and spices.
Using a large skillet over low heat. Lightly grease with coconut oil. Pour about 1/4 cup of batter onto the skillet in a circle for each pancake.
Cover and cook for 2-3 minutes, then slight turn up the heat to just below medium and cook till underside is golden brown
With a spatula flip the pancakes, turn down heat slightly and cook until the other side is lightly golden
Serve warm with coconut butter, maple syrup, mango chunks, coconut flakes, and crushed macadamia nuts

Aloha !