Recipe: Mango Pancakes with Fruit Syrup for Amy

These are not chinese but vegan. They look to be wonderful.

Mango Pancakes
(use vegan versions):

3/4 cup flour
4 tablespoon vegan coconut flakes / vegan shredded coconut
1 cup mango puree (approx. 2 mangoes pureed)
1/2 cup coconut milk
oil

Mix all ingredients together (I used my food processor, and it worked wonderfully).

Heat a little oil in a crepe pan; when warm, spoon pancake mixture into pan and cook until browned, flip, and brown on the other side.

I served these w/Jenna's "Fruit Syrup" (recipe follows), which I made with bananas -- it was very tasty.

Please also note that these pancakes are relatively sweet.

Servings: 2-4
From: Kathleen Olivia Parsons
Source: VegWeb

Fruit Syrup
(use vegan versions):

1/2 a cup of fruit (more or less)
1 cup of vegan sugar

Puree the fruit (I use thawed strawberries or blueberries) in a blender or the like. Add this and the vegan sugar (I like organic evaporated cane juice, but anything will do) to a saucepan on medium heat with one cup boiling water and stir until thick enough. Viola! It's great on pancakes or "frozen non-dairy desserts".

From: Jenna Hutchins
Source: VegWeb