Time: 8 hours 50 minutes
Complexity: easily
Servings: 4 - 6

Make fluffy, delicious, and healthy tropical fruit pancakes for breakfast. Chia seeds and oats will pack a punch and provide long-lasting energy. Prepare the mango, kiwi, and pineapple salad the night before to allow the fruit to release its juices. Combined with the honey dressing, these juices will create a wonderful light syrup for the pancakes. Serve topped with coconut flakes.

Ingredients:

• 3/4 cup rolled oats
• 2 tablespoons chia seeds
• 2 cups of milk
• 2 kiwis, peeled, halved lengthwise and sliced ​​into 0.5cm thick slices.
• 1 ripe mango, cut into 1cm pieces.
• Half a ripe pineapple, cut into 1 cm pieces.
• 2 tablespoons of honey
• 0.5 tsp coarse salt
• 1/4 cup sweet coconut flakes
• 1.5 cups premium flour
• 1/4 cup cornstarch
• 1/4 cup powdered sugar
• 1 tbsp baking powder
• 1/4 teaspoon of baking soda
• 3 tbsp coconut oil (melt if solidified)
• 2 large eggs
• 0.5 tsp vanilla extract

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rolled oats, eggs, milk, chia seeds, kiwi, mango, Pineapple, coconut flakes, honey, starch

We recommend

Preparation:

Step 1
• The night before:
  Combine the oats, chia seeds, and 1 cup of milk in a medium bowl. Cover with plastic wrap and refrigerate overnight. Combine the kiwi, mango, and pineapple in another bowl, drizzle with honey, sprinkle with 1/4 teaspoon of salt, and toss to combine. Cover with plastic wrap and refrigerate overnight.
Step 2
• In the morning:
  Preheat the oven to 95°C (205°F). Line a baking sheet with two kitchen towels stacked on top of each other and place it in the oven. This will keep the finished pancakes warm. Heat a large nonstick skillet over medium-high heat. Add the coconut flakes and cook, stirring occasionally, until golden brown, about 3 minutes. Transfer to a bowl.
Step 3
• In a large bowl, combine the flour, cornstarch, sugar, baking powder, baking soda, and the remaining 1/4 teaspoon salt. Mix the oatmeal and chia mixture thoroughly, then whisk in the remaining 1 cup milk, coconut oil, eggs, and vanilla extract, breaking up any lumps of coconut oil. Add the milk mixture to the flour mixture and stir until just incorporated (it's okay if a few lumps remain). Let the batter rest for 5 minutes. Remove the fruit, uncover it, and set it aside while you fry the pancakes.
Step 4
• Wipe out the skillet and place over medium heat. Add 1/4 cup of batter to the skillet to form a 4.5-inch (11 cm) circle; pour the batter for the second pancake in the same manner. Cook until the pancakes are golden brown on the bottom and bubbly on top, about 1 minute.
  
  
  When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Step 5
• Flip and cook until golden brown on the bottom and set inside, another 45 seconds. Transfer the finished pancakes to a baking sheet in the oven between kitchen towels. Repeat with the remaining batter.
Step 6
• When ready to serve, place 3 pancakes on each plate. Toss the fruit salad and distribute evenly among the plates, drizzle with any juices, and sprinkle with toasted coconut.

Votes: 1