Coconut pancakes with mango yoghurt

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour, 30 g sugar and salt in a mixing bowl. Add the coconut milk, egg and 5 tablespoons of water and mix with the whisk of the hand mixer to a smooth dough. Let dough rest for about 30 minutes. Crush cardamom capsules with the back of a spoon. Bring cardamom, brown sugar and 150 ml water to the boil in a small pot and let it simmer at low heat for about 12 minutes.

2. 2

   In the meantime, roughly chop the cashew nuts. Cut the flesh of the mango from the stone, cut it crosswise, press it out and cut the flesh from the skin. Puree 2/3 of the flesh. Finely dice the remaining flesh. Mix the pureed pulp, yoghurt and 20 g sugar, season with cinnamon and carefully add the diced mango. Pass the boiled syrup through a sieve. Mix in cashew nuts, raisins and grated coconut. Season to taste with lime juice. Heat the oil in portions in a pan and bake 4 pancakes one after the other until golden brown. Place the pancakes side by side on the work surface.

3. 3

   Mix in cashew nuts, raisins and grated coconut. Season to taste with lime juice. Heat the oil in portions in a pan and bake 4 pancakes one after the other until golden brown. Place the pancakes side by side on the work surface. Spread the coconut-raisin filling evenly over the pancakes, roll them up and cut them into slices. Arrange on plates, add some mango yoghurt and sprinkle with cinnamon. Add the rest of the yoghurt

Nutrition Facts

KCAL
620 kcal

CARBS
69 g

FATS
33 g

PROTEINS
11 g