Tropical Pancakes

I got a killer deal on all of this tropical fruit: kiwis/10 cents each, mangos 25 cents/each, pineapples $1. I wanted to put all of this produce to use. I love putting these fruits in my green smoothies, but since it's Saturday, I decided to put them in pancakes.

Coconut Pancakes with Pineapple Mango Sauce

GF (Gluten-Free)

• 1 1/4 c. brown rice flour &
• 3/4 c. tapioca starch flour/potato starch flour OR use 2 c. whole-wheat pastry flour
• 2 tsp. baking powder (aluminum free, I like Rumford's)
• 1 tsp. baking soda
• 1/2 tsp. sea salt (OPTIONAL)
• 1-2 tsp. coconut extract (depending on coconut flavor desired; a little goes a long way!)
• 1/2 c. unsweetened shredded coconut
• 1 c. silken tofu
• 1 c. water
• 1 TBS. Ener-G Egg Replacer, well beaten w/ 1/4 c. warm water

1. Put a non-stick frying pan or cast-iron skillet on medium heat.
2. Sift dry ingredients.
3. In blender, blend tofu & water until smooth and creamy.
4. In separate bowl, mix egg replacer mixture and tofu blend.
5. Mix in the dry ingredients.
6. Using a ladle, pour in a circular motion, the pancake batter, making a circle. Smooth over the top. Cook for 1 1/2 minutes, flip and cook for 1 minute more, until golden.
7. Top with pineapple/mango sauce, fresh fruit (like kiwi), shredded unsweetened coconut if desired.

Pineapple Mango Sauce

• 1 c. unsweetened pineapple juice
• 3 cups pineapple chunks
• 1 mango
• 2 TBS. cornstarch
• 1/4-1/2 c. agave or honey (I used agave)

1. Blend 2 cups pineapple and mango with cornstarch.
2. Place juice, pineapple/mango blend in a saucepan and heat over high until you reach a boil.
3. Turn heat down to medium-low, and simmer until thickened.
4. Add pineapple chunks and agave. (the sauce will thicken even more with time)