| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 269 | 10g | 4g | 40g |
| sugars | fibre | protein | salt |
| 24g | 5g | 6g | 0.11g |
There’s something truly special about this Arrowroot Pancakes with Tropical Fruit Topping recipe. Even though my usual fare tends to wander more towards hearty game meats or stream-fresh trout, thinking of these fluffy pancakes topped with a fusion of ripe, exotic fruits always brings a bright smile to my face. The delightful concoction of arrowroot, an often-underutilized ingredient, coupled with the fresh tropical fruits, genuinely evokes a sense of culinary adventure.
A Healthy Bustle of Ingredients
From a health standpoint, these Arrowroot Pancakes with Tropical Fruit Topping offer benefits that shouldn’t go unnoticed. The arrowroot flour provides an excellent alternative to traditional all-purpose flours. It is easily digestible and is perfect for all my gluten-sensitive readers out there. Not only that, this miracle tuber is a good source of potassium and iron. Additionally, the assorted tropical fruits on the topping offer an extensive array of nutritional elements and antioxidants, not to mention, that sweet, tangy, and utterly appetizing taste.
A Versatile and Elevated Brunch Basic
This arrowroot pancake recipe is not so different from a traditional pancake recipe. Yet, the variation of flour and the captivating tropical twist place it a notch higher. It isn’t too far-fetched to compare it to a playful, healthier cousin of the classic fluffy pancake.
Imagining a pairing for Arrowroot Pancakes with Tropical Fruit Topping, I can’t help but reminisce about the rich, robust flavor of my boyfriend Gordon’s Maple-glazed Bacon. The blend of sweet, salty, and tangy would make a sensational brunch for anyone— gluten-sensitive or not.
Indeed, the versatility of these pancakes and the warmth they bring could easily turn a plain meal into your very own breakfast in paradise. So, enjoy the taste and reap the health rewards. Happy cooking!
What You’ll Need
- 1 cup arrowroot flour
- 2 cups almond milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon coconut oil
- 2 tablespoons honey
- 1/4 teaspoon sea salt
- For Tropical Fruit Topping:
- 1 ripe mango, peeled and diced
- 1 ripe banana, sliced
- 1/2 ripe pineapple, diced
- 1 cup of diced kiwifruit
- 1/2 cup pureed Papaya
- 2 tablespoons honey to taste
- Garnish: Sprinkling of shredded coconut
Method
Step One
In a large bowl, combine 1 cup arrowroot flour and a 1/4 teaspoon sea salt. Then make a well in the middle of the flour mixture.
Step Two
In another bowl, mix together 2 large eggs, 1 teaspoon of pure vanilla extract and 2 tablespoons of honey. After these are thoroughly mixed, slowly pour in the 2 cups of almond milk while continuously stirring.
Step Three
Now, pour the liquid mixture into the well of the flour. Stir well to combine. You can use an electric mixer if the mixture is too thick. Make sure that there are no lumps.
Step Four
Heat a non-stick frying pan over medium heat and add 1 tablespoon of coconut oil. Pour about a 1/2 cup of the pancake batter into the pan for each pancake. Wait until bubbles start to form on the surface of the batter and then flip the pancake. Cook each pancake for about 2-3 minutes on each side until golden and well cooked.
Step Five
To prepare the Tropical Fruit Topping, combine 1 diced ripe mango, 1 sliced banana, half a diced pineapple, 1 cup of diced kiwi fruit, and 1/2 cup of pureed Papaya. Mix well, then drizzle with 2 tablespoons honey to sweeten.
Step Six
Serve the arrowroot pancakes hot, topped with a generous scoop of the Tropical Fruit Topping. For an extra touch, sprinkle shredded coconut over top before serving.
