Vegan walnut almond flax pancakes with minty mango maple coconut syrup

My latest “aha moment”…while watching Forks over Knives…in one scene where the doctor is teaching a patient how to shop for healthy foods, he says, “This is a Mango. Mango adds a beautiful flavor to food.”

It was like my brain exploded.

I love fresh mango…but when I see these greenish totally unripe versions of mango at the grocery store…I won’t even consider taking them home.

But did you know that it is incredibly simple to ripen an organic mango?


Click to learn why you should buy ORGANIC mangos

I found my beautiful mango at the BioMarkt, and let him sit (oh-so-happily) on the sunny window for one week before I fashioned him into one of the most delicious, pancake toppings EVARRRR!

Since I am still on a vegan diet (began as an experiment, but I’m loving how I feel!) I will give you an incredibly simple vegan pancake recipe as well.

Vegan walnut almond flax pancakes

1 cup all purpose flour (patent bloem for the Dutchies)P1020732

2 Tbsp baking powder

1 Tbsp light brown sugar

1/4 cup chopped walnut

1/4 cup chopped almonds

1 Tbsp ground flax meal

1/8 tsp sea salt

dash of cinnamon

2 Tbsp coconut oil

1 cup soy or almond milk


flip it now!

Mix all the dry ingredients in a bowl first. Then, add the (melted) coconut oil and almond milk. Mix until everything is homogenous.

Turn on a burner to medium heat and let sit until hot (about 4 minutes). Now spoon out the pancake mix onto the skillet. No reason to add more oil, there is plenty in the pancake mix.

Once bubbles form on the top, flip the pancake and cook for about 1 minute, or until nicely brown.

Repeat with all the remaining batter.

Minty Mango Maple Coconut Syrup

1 fresh Mango

1 can of organic coconut milk

1/4 cup maple syrup

handful of raisins

sprig of fresh mint

Add the delicious mango, coconut cream (this is the fat sitting on top of the water in the can of coconut milk), and maple syrup to a blender. After it is blended, add the contents back to the skillet used to make the pancakes, and heat through. Add the raisins and cook for about 3 minutes (to hydrate the fruits).



the cream!

the cream!P1020738

P1020740Layer your delicious pancakes and syrup. Garnish with fresh mint, and coconut flakes. Save the coconut water to add to a smoothie for lunch.

P1020741I promise you…while you eat this…you will be teleported to somewhere tropical and warm.



  One thought on “Vegan walnut almond flax pancakes with minty mango maple coconut syrup

  1. March 24, 2013 at 8:48 pm

    Looks delicious. Green mangoes are sad, but once you try the different varieties, you learn your favourites… and why people go gaga over the Indian Alphonso mangoes that are only available a few weeks in the spring. 🙂

  2. March 24, 2013 at 9:33 pm

    yes!!! i always called them champagne mango…I wonder if that is the same variety?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: