Mango Coconut Pancakes with Cardamom Whipped Cream
For the pancakes:
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tbsp. sugar
1 large egg, slightly beaten
1 1/4 cup buttermilk
1 1/4 cup coconut milk
2 tbsp. melted butter
1 medium to large mango, seeded, skinned and finely diced
the flesh of 1 fresh coconut, finely diced (1/4 cup shredded coconut can be substituted)
For the whipped cream:
1 cup of heavy cream
2 - 3 tbsp. powdered sugar
1/8 tsp. cinnamon
1/8 tsp. cardamom
Directions:
1. In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar.
2. add the milks, egg, butter and fruit. Mix to combine.
3. Heat a large pan over medium heat. Lightly grease with cooking spray or some butter.
4. Using a small ladle, pour the batter onto the hot pan, making sure they are about 1 inch away from each other.
5. Once the batter starts to darken at the edges and you see bubbles forming in the batter, about 4 -5 minutes, flip the pancakes over. Brown for about 2 more minutes and remove from the pan. Let cool.
6. For the whipped cream, use a hand mixer or a stand up mixer to whip everything together until stiff peaks form, about 3 - 5 minutes.
7. Serve the pancakes with the whipped cream, fresh mangoes or whatever you'd like.
