Mango Coconut Pancakes with Cardamom Cream

My favorite fruit of ALL time are mangos. They are sweet, juicy and oh so delicious! Out of the blue I had this sudden urge to make pancakes and my mom had just opened up some fresh coconut in the morning, and I couldn't resist making these. The recipe is so simple: just mix everything together and you are done! How did they taste you ask? Well... they were amazing. I recommend eating them after they have cooled which allows the flavors to meld a little. With the spiced whipped cream and even more fresh mango it was pure, blissful heaven!

Mango Coconut Pancakes with Cardamom Whipped Cream

Yields: About 15 - 20 5-inch pancakes

Slightly adapted from here and here.

Printable Recipe

For the pancakes:

1 cup flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 tbsn. sugar

1 large egg, slightly beaten

1 1/4 cup buttermilk

1 1/4 cup coconut milk

2 tbsn. 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 tbsn. powdered sugar

1/8 tsp. cinnamon

1/8 tsp. cardamom

In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar. Then add the milks, egg, butter and fruit. Mix to combine. Heat a large pan over medium heat. Lightly grease with cooking spray or some butter. Using a small ladle, pour the batter onto the hot pan, making sure they are about 1 inch away from each other. 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. 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. Serve the pancakes with the whipped cream, fresh mangos or whatever you'd like. Enjoy!

Nutella Stuffed French Toast with Maple Whipped Cream

No time for a story, just enough time for some good eats! I never knew French Toast was so, so incredibly easy! Not to mention delicious! Especially this one, since I am a complete sucker for Nutella. But then with bananas too? Oh wait... and maple whipped cream?!?! I've really gone too far with this one, seriously, seriously, seriously delicious. Did I mention that I was serious about this one? Because I am, deadly serious. No sarcasm here. Nope. Just pure Nutella, melt-in-your-mouth explosions of delighful joy.

Nutella Stuffed French Toast with Fresh Bananas and Maple Whipped Cream

Yields: Enough for four

Printable Recipe

3 eggs

1 cup milk

2 tbsn. brown sugar

pinch of salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. vanilla extract

4 tbsn. butter

12 slices of whole wheat bread (or white/ brioche/ challah/ anything will do)

Nutella, amount depends on how much you like 

4 bananas, sliced (optional)

powdered sugar, for topping (optional)

In a medium bowl mix the eggs, milk, sugar, salt, cinnamon, nutmeg and vanilla until well combined. Spread the Nutella onto 6 sliced of the bread, then place the other bread slices on them to make a Nutella sandwich and cut diagonally. Heat a large pan over medium heat. Once hot, drop a tablespoon of butter and wait until melted. Dip the bread into the liquid mixture until coated well on each side (do NOT over soak or else it will become soggy). Drop the sandiwches into the hot pan and cook 4 halves at a time using a tablespoon of butter for each batch. Cook until golden brown, about 3 - 4 minutes on each side. Remove from pan and eat immediately. Top with the fresh bananas and whipped cream.

Maple Whipped Cream

1 cup heavy cream

1/4 cup of maple syrup

1 tsp. vanilla extract

Using a mixer, whip the cream until peaks start to form. While on low speed, slowly add the maple syrup and vanilla. Continue beating until peaks become stiff. Enjoy!